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Saturday, April 3, 2010

Ambate(Amte) Kayi Gojju

6 Balitha Ambate(Amte) Kayi / Hog Plum / Ziziphus Mauritiana / Ber
2 Lemon sized Jaggary
1 - 2 Green Chillies
1 small Onion (Optional)
4 - 5 strands of Coriander leaves
Salt to taste
5 - 6 Curry Leaves
1 - 2 broken Red Chillies
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 tsp Ghee
1 tsp Oil


Wash the ambates and cook them in a pressure cooker by adding little amount of water and cook.(2-3 whistles)

Once the pressure goes off, squeeze them properly as shown in the picture below. (If required, put the squeezed pulp in a mixer for few seconds.) Add grated jaggary, salt and mix them well.

Chop onion, coriander leaves into small pieces as shown in the picture below. Cut the green chillies into medium sized pieces as shown in the picture below.

Put ghee, chopped onion in a pan and fry them in medium flame until onion turns golden in colour. Add this fried onion to Gojju. Add chopped coriander leaves, green chillies to Gojju. Put mustard seeds, broken red chillies, cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add it to Gojju. Mix well before serving. It goes well with Rice.


kitchen queen said...

nice and delicious recipe.

Ash said...

Baayiyalla huliyaagi neeru sortha untu..... Aha!!!!! Very tangy.... I loved what my Badimaa prepared... during childhood..... but after that I have not had a chance to taste this savory....... Next time I visit her, I have to ask her to prepare this for me...... & savor it ONCE AGAIN!!!!!! to my hearts content.....


Tina said...

Looks delicious.. said...

Never tasted but looking very simple and delicious...

ಸಾಗರದಾಚೆಯ ಇಂಚರ said...

baayalli neeru bartaa ide

ashwath said...

Thanks, bayalli niru barta ide. navu Irulli badalu beLLuLLi baLastivi.