To begin making Goan Bimbla Uddamethi Recipe, prepare all the ingredients and keep them ready.

Rinse the bimbla thoroughly 3–4 times.  Pat them dry and cut into very small cubes. Add it into the pressure cooker along with a little salt and 2 tablespoons of water and pressure cook for two whistles and turn off the heat.

In a mixer or blender, combine grated coconut, red chili powder, turmeric powder, jaggery powder and coriander seeds (if using).

Add a quarter cup of warm water and grind to a smooth paste. The coriander seeds deepen the aroma, but you can skip them if you prefer a simpler taste. Keep this mixture aside.

Preheat oil in pan over medium heat;  add fenugreek seeds, urad dal, and mustard seeds. As soon as the mustard seeds start crackling, add curry leaves and cover briefly to prevent splatters.

Turn down the heat, then add a pinch of asafoetida (hing). Stir in the cooked Bilimbi, the coconut paste along with some water and salt.  Let the coconut and bimbla mixture come to a gentle boil.

Reduce the heat and simmer for a few minutes so that all the flavors meld beautifully. Stir everything together, then season with salt according to your taste.

Turn off the heat once the curry thickens to your liking. Taste again and adjust salt, spice, or sweetness as needed.

Your Bimbla Uddamethi recipe is now ready to serve!