Amtekai Gojju

                                                                                 

Amatekai Gojju

Amtekai gojju is a spicy,  tangy side dish that is an excellent accompaniment with steamed  rice. This gojju is also called as rambana!. After a heavy meal during weddings a spoon full of this gojju simulates the taste buds.
Ingredients:
6-7 amtekai (Hog Plum)
10 hot green chilies
1 strand curry leaf
1 tea spoon mustard seeds
1/2 tea spoon hing

1 tea spoon sugar

Salt to taste
1 table spoon coconut oil or vegetable oil

Preparation:

1. Wash and boil the amtekai till it turns soft
2. Cool and squeeze out the pulp and discard the seed and  skin of amtekai
3. Run this pulp in a mixer to get a homogeneous pulp
4. Remove the pulp on to a bowl and add salt and sugar
5. Heat oil in a pan and add mustard seeds, curry leaves, hing and chopped green chilies
6. Sauté till green chilies change their colour a little.
7. Add this tadaka to the amatekai pulp and mix well
8. Serve with hot rice