Karate is bitter gourd and ambado is hog plum. This dish has a sweetish taste with a tinge of sourness which we get from using hog plum. The name bitter gourd says it has bitterness and usually it is very difficult to remove the bitterness completely and most of the people do not like bitter gourd for the same reason. But this amazing curry will make you fall in love with bitter gourd.
1 bitter gourd
1 hog plum
1 slit green chilly
1/2 cup grated coconut
5 red chillies
1 table spoon urad dal
1/2 tea spoon mustard seeds
4-5 curry leaves
Wash and cut bitter gourd into thin slices.
Cook this in a pot upto 80%.
Meanwhile heat oil and fry urad dal for couple of minutes.
Grind fried urad dal, grated coconut, red chilli and make a smooth paste.
Once the bitter gourd is cooked drain all the water and pour cut hog plum into the pot.
Add jaggery, green chilli, salt and bring it to boil.
Pour the coconut mixture to this and boil it until bitter gourd is cooked completely.
Heat oil in a pan, add mustard seeds and curry leaves.
Add this seasoning to the curry.
Serve it as a side dish with rice and dal
Preparation Time: 45 mins
Note: I did not get hog plum here, so I substituted it with tamarind.
Hog plum is rarely cultivated and it has been naturalized in parts of Africa, India and Indonesia. It is native to the tropical Americas, including the West Indies. It is called as yellow mombin in english-speaking Caribbean islands, Spanish plum or gully plum while in Jamaica, Omora in Assamese, in Thai it is called makawk.