Curry made from ripe Hogplum is very popular in South Karnataka. It is not to be confused with the tender hogplums that are used for pickling or as a souring agent in curries. These are sweet and tangy. Gojju, Menskayi and a curry akin to the one made with baby mangoes is prepared and relished with rice and Dal.
Ingredients:
12 ripe hogplums
4 green chillies
1 cup jaggery or sugar
1 tbsp rice flour
Salt
2 tbsps coconut oil
1 tsp mustard seeds
1 red chilly broken into two
2 sprigs curry leaves
A pinch of Asafoetida
Method:
Deskin the hogplums and tip them into a pan. Add a little water to the peel and rub thoroughly to squeeze out any remnants adhering to the peel. Tip this water into the pan. Add jaggery/ sugar, salt, green chillies and two glasses of water . Bring this to boil on a medium flame, stirring constantly. Make a slurry of the rice flour and add it to the boiling curry. Keep simmering for about five minutes. Heat oil in a pan. Add the mustard seeds. After they splutter add the broken red chilly bits, Asafoetida and the curry leaves in that order. Drop in the seasoning into the curry. Switch off the flame, cover and allow the curry to stand for half an hour before serving.
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