Karwar Style Ambade Udid Methi Recipe by Archana’s Kitchen

To start out creating the Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry), first of all, scrape away the outer layer of the bitter gourd, clean up it from inside of and slice it into slender rings. 

Use a bit of salt to it (I utilized 1/4 teaspoon), toss very well to coat and keep aside for about an hour to do absent with the bitterness of bitter gourd. Immediately after an hour, clean the chopped bitter gourd thoroughly and maintain apart to drain. 

Use a little oil and roast the bitter gourd rings on very low heat in a kadai till crisp. Peel and clean the Ambade meanwhile when the bitter gourd is roasting on minimal warmth. 

Heat a little oil in a kadai (a few drops every single time) and flippantly roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry pink chillies separately on lower heat.

As quickly as each ingredient changes its color, eliminate from flame and retain apart to awesome.

As soon as cooled, grind all these elements in a mixer grinder together with the grated coconut, employing necessary water to variety a easy paste. 

Add to this paste to a cup of drinking water and combine properly to variety a semi-thick gravy and pour in the kadai.

Now, include turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to style and hold on a higher heat stirring at times until it reaches boiling point. 

Once it commences boiling, reduce the heat and simmer for about 8-10 minutes or until the ambade are cooked and gentle. If you sense that the gravy has thickened far too significantly by now, just insert some h2o to deliver again a medium regularity which is desirable.

Check out for seasoning and alter salt and jaggery if demanded. 

In a tadka pan, warmth a bit of oil for tempering and when the oil is incredibly hot, add mustard seeds and asafoetida. Pour this above the organized udid methi.

Serve Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry) along with Steamed Rice and Sol Kadhi for a South Indian meal.