Ukda Tandul, Amlechi Uddamethi and Val Papdi Bhaji

Ingredients

• 12 pieces Hog Plums (Also known as Ambade. Lightly crush with a pestle before using.)
• 1 cup Fresh Grated Coconut
• 2 tbsp Urad Dal (Split and skinned black gram lentils.)
• 1 tsp Fenugreek Seeds (Also known as Methi seeds.)
• 5 pieces Dried Red Chillies (Use Byadgi or Kashmiri for good color and mild heat.)
• 5 tsp Coconut Oil (Divided use: 2 tsp for roasting and 3 tsp (1 tbsp) for tempering.)
• 0.5 tsp Turmeric Powder
• 1 tbsp Jaggery (Grated or powdered. Adjust to balance the sourness of the hog plums.)
• 1.25 tsp Salt (Adjust to taste.)
• 2 cup Water (Approx. 1/2 cup for grinding and 1.5 cups for the gravy.)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing.)

Instructions

1. 1

   Roast the Masala Ingredients

   • Heat 2 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the urad dal, fenugreek seeds, and dried red chillies. Sauté for 2-3 minutes until the dal turns golden and the seeds become fragrant. Be careful not to burn the fenugreek seeds, as they will turn bitter.
   • Add the fresh grated coconut and continue to roast, stirring constantly, for 4-5 minutes until the coconut is golden brown and aromatic.
   • Remove the pan from the heat and allow the mixture to cool down completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted ingredients to a grinder or blender jar.
   • Add the turmeric powder and approximately 1/2 cup of water.
   • Grind to a very smooth, fine paste. You may need to add a little more water, one tablespoon at a time, to facilitate grinding.
3. 3

   Cook the Curry

   • Pour the ground masala paste into a medium-sized pot.
   • Rinse the grinder jar with 1.5 cups of water and add this water to the pot. This ensures you get all the masala and achieves the right gravy consistency.

Ingredients

• 250 g Val Papdi (Stringed and chopped into 1-inch pieces)
• 1 large Potato (Peeled and diced into 1/2-inch cubes)
• 1 medium Onion (Finely chopped)
• 2 tbsp Peanut Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Goda Masala (Essential for authentic flavor)
• 1 tsp Coriander Powder
• 1 tsp Jaggery (Grated or powdered)
• 1 tsp Tamarind Paste (Or use 2-3 pieces of kokum)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (For cooking)
• 2 tbsp Fresh Coconut (Grated, for garnish)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prep Vegetables: Wash the val papdi thoroughly. Snap off the ends and pull down the sides to remove the tough fibrous strings. Chop them into 1-inch pieces. Peel and dice the potato into 1/2-inch cubes. Finely chop the onion.

2. 2

   Temper Spices: Heat peanut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Add Spice Powders: Lower the heat and add the turmeric powder, red chili powder, goda masala, and coriander powder. Stir continuously for about 30 seconds to toast the spices without burning them.

5. 5

   Cook Vegetables: Immediately add the chopped val papdi and potato cubes to the pan. Mix well to coat the vegetables evenly with the spice mixture. Add salt and stir again.

6. 6

   Simmer the Bhaji: Pour in 1 cup of water. Add the grated jaggery and tamarind paste. Stir everything together. Bring the mixture to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 15-20 minutes, stirring occasionally. Cook until both the beans and potatoes are tender and can be easily pierced with a fork.

7. 7