The Indian hog plum is also known as Amtekai or Ambade and if you haven’t, you are really missing something. It’s tangy and looks little similar to tiny raw mango . That’s why may be it’s called wild mangoes too. Amtekai is a very popular fruit in Coastal Karnataka and is used as a souring agent to make pickles, curries , chutneys, raita and much more. Hog Plum (Amtekai), Jaggery, Turmeric powder (Haldi), Salt, Fresh coconut, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Methi Seeds (Fenugreek Seeds), Cumin seeds (Jeera), Sesame seeds (Til seeds), Dry Red Chillies, Asafoetida (hing), Curry leaves, Coconut Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves 4 to 5 Hog Plum (Amtekai) 1/4 cup Jaggery 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For Gojju Masala 1 cup Fresh coconut , grated 2 teaspoons White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon Cumin seeds (Jeera) 2 teaspoons Sesame seeds (Til seeds) 4 to 5 Dry Red Chillies 1/4 teaspoon Asafoetida (hing) 1 sprig Curry leaves For Seasoning 3 tablespoons Coconut Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1 sprig Curry leaves 20 30 To begin making the Amtekai Gojju Recipe (Indian Hog Plum Curry), first get all the ingredients prepped and ready.Wash and lightly scrape the skin of the amtekai. Cut amtekai to pieces and don’t discard the seed.Place amtekai (hog plum) along with seed in a saucepan with a cup of water and jaggery and bring it to a brisk boil. Once it comes to a boil, turn the heat to low and simmer until the amtekai (hog plum) is soft. The pit (Seed) will be hard & is not edible but after cooking, it absorbs in all the flavors and spices. It ‘s a wonderful treat to suck its juice. Meanwhile in a small pan add few drops of oil. Add all the ingredients mentioned under masala except coconut and sesame. Roast them in medium low flame till red chillies becomes crisp and dal turns golden color. Add coconut to that and just saute for about minute. Once done, transfer all the ingredients to a mixer jar.Next,dry roast sesame seeds in the same pan till it turns golden. Add the sesame seeds to the mixer jar containing other roasted masala ingredients. Once it’s little cooled, add little water and make a very smooth paste.Add gojju masala ground paste & salt to cooked amtekai (hog plum) and mix well. Cook this in a medium flame till the amtekai gojju starts boiling.Turn the heat to low and add a tablespoon of raw coconut oil and allow it to boil for another 8-10 mins. Stir in between and allow the amtekai gojju to thicken. Check the salt and spices and adjust to suit your taste and turn off the heat.Transfer the gojju to a serving bowl.The final step is to make the seasoning. Heat oil in a small pan over medium heat; add the mustard and allow it to crackle. Add the curry leaves and asafoetida and stir for a few seconds and add this seasoning to the Amtekai Gojju.Serve the Amtekai Gojju along with steamed rice topped with ghee for a delicious lunch or a weeknight dinner or even for breakfast along with idlis or dosas.