Sunday, August 13, 2023



The Indian Hog Plum is called Amatekai in Kannada. We call this Ambado in my mother tongue, Konkani. The Indian Hog Plum is used in curries as also in making chutneys and pickles. This is found in plenty in the Mangaluru- Udupi region of my Home State of Karnataka. 

Recently I got some Amatekai/Ambado in the nearby Mangalore Stores and immediately wanted to use the. I have adapted this recipe from Amatekai Gojju, from the YouTube video from Swayampaaka.

Please note how sweet or spicy the dish will be depends on the quality of the amatekai used. You have to adjust the quantity of jaggery you use accordingly. 

We loved this with hot steamed rice. When kept refrigerated it can last for a week or so.


  • Amatekai ( Indian Hog Plum), 8-10 
  • Fresh Coconut Gratings, 3/4 cup
  • Jaggery, 4 tbsp, or to taste
  • Salt, to taste
  • Coriander Leaves, chopped, for garnish

    To Be Roasted & Ground To A Paste: -
    • Channa Dal,  1/2 tsp
    • Urad Dal,  1/2 tsp
    • Fenugreek ( Methi) Seeds,  1/2 tsp
    • Mustard Seeds, 1/2 tsp
    • Cumin Seeds (Jeera),  1/2 tsp
    • Coriander Seeds, 1 and 1/2 tsp
    • Byadgi Red Chillies, 8
    • Oil, 1/4 tsp 

    For Seasoning:-
    • Mustard Seeds, 1/2 tsp
    • Urad Dal,  1/2 tsp
    • Turmeric Powder, 1/4 tsp
    • Asafoetida ( Hing), 1/8 tsp
    • Curry Leaves, 10-15
    • Oil, 3 tbsp

    Wash the amatekai and crush it lightly using a mortar and pestle

    Heat 3 tbsp of oil in a pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute until it turns golden brown
    Add the asafoetida and torn curry leaves 
    Next add turmeric powder, and the crushed amatekai and mix well
    Add salt, jaggery and 1/2 cup of water
    Cover and cook on medium/low heat stirring from time to time till the amatekai gets cooked

    Heat 1/4 tsp of oil in a thick bottomed kadhai, and on medium heat add the channa dal, urad dal, methi seeds, and Byadgi red chillies, once by one stirring continuously 
    To this add the mustard seeds and cumin seeds
    Once the dals change colour add the coriander seeds and roast till they become fragrant
    Remove from flame, let this cool and transfer to a mixer jar
    Add the fresh coconut gratings and grind to a coarse paste adding just the required amount of water

    Next add the freshly ground paste to the cooked amatekai, add the required amount of water and bring to a boil. 
    Let it simmer for 6-8 minutes till the Gojju gets a thick consistency 
    Finally, garnish with the chopped coriander leaves
    Switch off the gas and transfer the Amatekai Gojju to a serving bowl
    Serve with hot steamed rice or chapati

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