One of the most devoured recipe of the Udupi cuisine using Hog plums is Amtekai Barata. It’s also one of the simplest way to turn hog plums into a delicious lip smacking dish. I am sure this dish will leave you asking for a second serve.
The dish is made by cooking the whole hog plums to soft and by balancing the tangy extract with jaggery, hand crushed green chillies, hing and rock salt.
Similarly, we can also make this recipe using raw mangoes.

In a banana leaf meal, this tangy sweet dish is served at the end of the spicy course and before the beginning of desserts allowing for a smooth transition from savoury to sweet. You can eat this with rice or eat as a side dish.

Neer Gojju | Amtekai Bharatha
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Neer Gojju | Amtekai Bharatha

Recipe by Anushree SPCourse: Lunch, DinnerCuisine: UdupiDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • Hog Plums | Amtekai -8

  • Green chillies – 4

  • Jaggery – big lemon sized

  • Rock Salt – as per taste

  • Hing – a pinch

  • Seasoning

  • oil (coconut oil preferably) – 2 tsp

  • Mustard seeds – 1 tsp

  • Curry leaves – 4 to 5

  • Sandige Menasu

Directions

  • Quick Steps
  • Begin by cooking the whole hog plums in water.
  • Cook with a closed lid once the water starts to boil. Cook it until soft for about 10 to 15 minutes. You can notice the colour of the hog plums change from dark green to pale green.
  • Once cooked to soft, allow it to cool down. Keep the lid closed so that it will continue to cook further. We are looking for a mushier version of hog plums here.
  • When it has cooled down enough, extract the pulp using hands. This is similar to extracting tamarind syrup out of soaked tamarind.
  • Then add rock salt, jaggery and hing. If you are using hardened hing, you can soak it in water and then add it to the mixture.
  • Also crush the green chillies into the mixture using hands. Alternatively you can use a mortar pestle if the chillies are spicy and your hands are spice sensitive.
  • Now, in a pan make a tempering with coconut oil, mustard seeds and curry leaves. To the tempering, add the hog plum extract mixture.
  • Let it boil for 5 to 10 minutes. You can adjust the taste here. This boiling will allow the chillies to get cooked and the whole mixture to come together.
  • Finally, you can add crushed sandige menasu for the extra punch.
  • Detailed instructions with step by step photo
  • Begin by cooking the whole hog plums in water.
  • Cook with a closed lid once the water starts to boil. Cook it until soft for about 10 to 15 minutes. You can notice the colour of the hog plums change from dark green to pale green.
  • Once cooked to soft, allow it to cool down. Keep the lid closed so that it will continue to cook further. We are looking for a mushier version of hog plums here.
  • When it has cooled down enough, extract the pulp using hands. This is similar to extracting tamarind syrup out of soaked tamarind.
  • Then add rock salt, jaggery and hing. If you are using hardened hing, you can soak it in water and then add it to the mixture.
  • Also crush the green chillies into the mixture using hands. Alternatively you can use a mortar pestle if the chillies are spicy and your hands are spice sensitive.
  • Now, in a pan make a tempering with coconut oil, mustard seeds and curry leaves. To the tempering, add the hog plum extract.
  • Let it boil for 5 to 10 minutes. You can adjust the taste here. This boiling will allow the chillies to get cooked and the whole mixture to come together.
  • Finally, you can add crushed sandige menasu for the extra punch.

Notes

  • You can skip adding Goratu(inner seed) if you are not fan of it. Nevertheless, goratu when it has soaked up all the tangy sweet salt flavour, you know how well it will taste!

Happy Cooking! 🙂