Friday, July 3, 2009

Hog Plum Gojju

Hog Plum is a fibrous fruit also called as Wild Mango, Ambate, Amra, Ameda, etc., This is a seasonal fruit and can be preserved in salt water for almost year.


Hog Plums - 8
Green Chillies - 4, slit
Curry Leaves - 6
Jaggery - 1/2 cup(vary according to taste)
Curd - 1/4 cup
Salt to taste

For Seasoning:

Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chillies - 3, cut into pieces
Asafoetida - a generous pinch
Ghee - 1 tsp


  1. Cook hog plums in 1 cup water.
  2. Add green chillies, salt, jaggery and continue cooking until the skin of the plums become soft .
  3. Remove off heat and let it cool.
  4. Mash the plums slightly along with their seeds.(If you are using tender plums, they will not have any seed inside).
  5. Heat ghee in a pan, add mustard seeds,cumin seeds, dry red chillies, curry leaves.
  6. When mustard seeds start to splutter, add asafoetida.
  7. Add this to prepared gojju.
  8. Beat curd and add it to the gojju.
  9. Sweet and sour gojju is ready to be served with rice.
RCI-Udupi & Mangalore


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!