Amtekai Gojju (Menaskai) | Indian Hog Plum Curry Recipe – with step by step photos, description ad video of the recipe. This delicious sweet, sour and spicy curry is prepared from Indian Hog Plum(Amtekai) also known as menaskai or kayirasa. Mostly the coastal and malenadu regions of Karnataka use this amtekai for preparing raita, menaskai/kayirasa, pickles, and chutneys.
Firstly, menaskai or kayirasa is a karnataka cuisine delicacy which can be either prepared from Amtekai/Indian Hog plum, Bittergourd, sweet / raw mango, bitter gourd and also pineapple. It is typically served as a side dish to rice. Menaskai is a festive dish and served during weddings and other celebrations.
Usually, Indian Hog plum is not readily available in market. When I had been to mom’s place, my aunt had bought amtekai. It’s one of my childhood favourite recipe and even now I like this curry very much. The taste of sweet, spicy and sour combining together makes this curry so delicious.
Amtekai Gojju (Menaskai) | Indian Hog Plum Curry Recipe,
Furthermore, to this menaskai prepared using Amtekai/Indian Hog plum, I haven’t used any tamarind or souring agent. Naturally this vegetable will be sour in taste. Moreover, many people add Fenugreek seeds, Chana dal to give it a thick consistency. But here I have added Urad dal to make the Amtekai Gojju thicker.
Finally, Ground masala is prepared from the roasted spices and the freshly grated coconut. Coming to serving part, this curry is best served with hot steamed rice. There are other recipes of menaskai or gojju I have posted already are, Bitter gourd sweet curry | Hagalakayi Kayirasa,
Pineapple Curry | Pineapple Gojju,
Fresh Turmeric Root Curry | Raw Turmeric Gojju,
Lauki Kofta Curry | Bottle Gourd Kofta Curry,
VIDEO OF AMTEKAI GOJJU (MENASKAI) | INDIAN HOG PLUM CURRY RECIPE:
SUGGESTED WATCH: Fresh Turmeric Root Curry | Raw Turmeric Gojju
RECIPE CARD AMTEKAI GOJJU (MENASKAI) | INDIAN HOG PLUM CURRY RECIPE:
Amtekai Gojju (Menaskai) | Indian Hog Plum Curry
Ingredients
- 5-6 Indian Hog Plum
- 1/3 cup Jaggery
- 1.5 cup Water for boiling Indian Hog Plum
- 1 cup Grated Coconut
- 1/4 cup Water for blending
- 12-15 Curry Leaves
- Salt to taste
For the Masala
- 1 tsp Oil
- 2 tsp Urad dal
- 1/2 tsp Mustard seeds
- 1.5 tsp Coriander Seeds
- 1/2 tsp Cumin
- 2-3 Red Chillies
- 1/2 tsp Turmeric Powder
- Generous pinch of Asafoetida
- 3-4 Cloves
Instructions
- Take 5-6 Indian Hog Plum, wash it well in water.
- Remove the dark spots on the skin.
- Cut into pieces, chop the sides.
- Don't discard the seeds.
- Take chopped Indian Hog plum in a pan.
- Add 1/3 cup of Jaggery.
- Also add 1.5 cup of Water.
- Boil it until it becomes soft.
- Meanwhile prepare the masala.
- In a small pan, take 1 tsp of oil.
- Once the oil is heated, add 2 tsp of Urad dal.
- Next add 1/2 tsp of mustard seeds.
- Then add 1.5 tsp of Coriander seeds.
- Next add 1/2 tsp of Cumin.
- Add 2-3 Red chillies. adjust the spice as per your taste.
- Also add 1/2 tsp of Turmeric powder.
- Next add generous pinch of asafoetida.
- Add 3-4 cloves.
- Roast them well.
- Starts to splutter, then switch off the flame.
- In a mixi jar, take 1 cup of grated coconut.
- Add the roasted masala.
- Add 1/4 cup of water to blend it.
- Grind it to smooth paste.
- Once the Indian hog plum/Amtekai is cooked well, add the ground masala.
- Add the ground masala to it.
- Mix well and allow it to boil.
- Add 12-15 curry leaves.
- Add Salt to taste and mix well.
- Boil for 5-6 minutes.
- Switch off the flame.
- Ready to serve.
Video
Notes
HOW TO MAKE AMTEKAI GOJJU (MENASKAI) | INDIAN HOG PLUM CURRY WITH STEP BY STEP PHOTOS:
- Take 5-6 Indian Hog Plum, wash it well in water.
- Remove the dark spots on the skin.
- Cut into pieces, chop the sides.
- Don’t discard the seeds.
- Take chopped Indian Hog plum in a pan.
- Add 1/3 cup of Jaggery.
- Also add 1.5 cup of Water.
- Boil it until it becomes soft.
- Meanwhile prepare the masala. In a small pan, take 1 tsp of oil.
- Once the oil is heated, add 2 tsp of Urad dal.
- Next add 1/2 tsp of mustard seeds.
- Then add 1.5 tsp of Coriander seeds.
- Next add 1/2 tsp of Cumin.
- Add 2-3 Red chillies. adjust the spice as per your taste.
- Also add 1/2 tsp of Turmeric powder.
- Next add generous pinch of asafoetida.
- Add 3-4 cloves.
- Roast them well.
- Starts to splutter, then switch off the flame.
- In a mixi jar, take 1 cup of grated coconut.
- Add the roasted masala.
- Add 1/4 cup of water to blend it.
- Grind it to smooth paste.
- Once the Indian hog plum/Amtekai is cooked well, add the ground masala.
- Mix well and allow it to boil.
- Add 12-15 curry leaves. Add Salt to taste and mix well.
- Boil for 5-6 minutes.
- Switch off the flame.
- Ready to serve.
TIPS & VARIATIONS:
- Adjust the sweet & spice based on your taste.
- If you are adding the white sesame seeds while roasting the masala, make sure you roast it well.
- You can substitute Indian Hog plum with pineapple, raw mango or Bittergourd.
- Also boiling this curry on low flame gives it a delicious taste.
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