Ambade Kaarle Lonche Recipe - Hog Plums & Bitter Gourd Pickle
Ambade Kaarle Lonche is a delicious pickle which is made of hog plums and bitter gourd. You can serve it along with your delicious meals.
Ambade Kaarle Lonche Recipe is a South Indian Style hog plums and bitter gourds pickle. This is a recipe from the Karnataka's Karwari GSB (Goud Saraswat Brahmin) cuisine. Karwari recipes use a lot of jaggery in their cooking like the Udupi cuisine. It is a very simple but extremely flavourful dish.
It would be made by my grandmother in Karwar only on the first day of Ganesh Chaturthi and never again in the whole year. This could be because the ambade are mainly available during the month of Shravan nearing Ganesh Chaturthi. Rest of the year we do not get this sour fruit. This recipe can stay good for a year if stored and handled hygienically.
If you like this recipe, try more recipes like
- 6 Hog Plum (Amtekai)
- 1 Karela (Bitter Gourd/ Pavakkai)
- 6 tablespoons Jaggery
- Salt , to taste
- 1 teaspoon Oil
- 1/4 teaspoon Turmeric powder (Haldi) For Tempering :
- 1 tablespoon Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 4 Green Chillies
- 2 pinch Asafoetida (hing)
How to make Ambade Kaarle Lonche Recipe - Hog Plums & Bitter Gourd Pickle
To begin making Ambade Kaarle Lonche Recipe, scrape the outer layer of bitter gourd well, clean the seeds if they are not tender. Chop each bitter gourd lengthwise to 2 inch long strips, apply some salt (I used 1/4 teaspoon) and keep it away for an hour to reduce the bitterness.
After an hour, squeeze away excess water from the bitter gourds after washing them. This will remove most of the bitterness the gourd has.
Stir fry these drained bitter gourds in a kadai with a bit of oil till softened. Keep aside.
Heat oil in a heavy bottomed pan/kadhai, add mustard seeds and allow them to splutter. Once spluttered, immediately add all the ingredients under tempering - fenugreek, green chillies, Irani hing and saute a bit.
Stir on low heat, add turmeric powder, ambade- hog plums and mix well. Take care that the tempering is right and not any burnt.
Add enough water to cook ambade (I added 4 tablespoons) and on medium heat, bring to boil. Reduce heat when it starts boiling. Cover and cook till the ambade / hog plum are cooked.
Now add the stir fried bitter gourd strips, jaggery and salt and cook till jaggery melts. Now add 1 or 2 tablespoons of water as per requirement, else the jaggery will stiffen when cooled. Transfer to a jar after it is cooled to room temperature.
Ambade Kaarle Lonche Recipe - Hog Plums & Bitter Gourd Pickle is part of the Recipe Contest: South Indian Cooking