AMBADE SASAM BY SANDHYA KINI MAYENKAR

SPICY TANGY CURRY A TYPICAL GOAN SARASWAT CURRY...!!!!

"AMBADE SASAM "

Ingredients: 

20 nos soft gooseplums or tarne ambados

U can substitute ambados with half ripe mangoes, pineapple or even bittergourd

2 tbsp cooking oil,

2 tsp mustard seeds

2-3 sprigs of curry leaves

1 tsp haldi powder

1 ½ tsp kashmiri red chilli powder

¼ tsp hing powder

3-4 tbsp powdered jaggery or according to taste

¾ cup freshly grated coconut

2 pinch salt

Method: 

Skin the goosplums n keep aside. If u wish to then u may even skip this process and use it with skin. Take a stone n slightly crush the gooseplums so that while you r cooking, it gets cooked rite inside and the masala also penetrates evenly right into the gooseplums. 

In a thick bottomed pan, Heat oil, when hot, add mustard seeds and curry leaves. Turn off the gas for a minute. Then add the haldi powder , chilli powder and hing powder n mix well. This is done so that the the powders don’t get burnt in the hot oil. Turn on the gas now and add the goosplums n stir. Add 2-3 tbsp water n mix and cover and cook on sim gas for 5 mins. Meanwhile, with minimum water, grind very very coarsely the coconut and the skin of the goosplums. It is optional to use the skin. But it gives a good flavour to the dish. 

Once the gooseplums are half cooked, add the jaggery and 1-2 pinches salt and mix well. Add the ground coconut and another ¼ cup water. Cover and cook till the jaggery gives the stickiness and the oil leaves the cooked gravy. 

Tastes too yummy!!!!!!!!! You may increase or decrease the chillipowder, jaggery proportions according to your taste requirement. In case you wish to use bittergourd, first cut and appy salt and keep for half hour so that the excess bitterness goes away. Then use it with same recipe. 

Enjoy and remember me when u r relishing this simple but exotic dish!!!