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| Ambarella |
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| Finished ambarella curry |
Recipe summary
For
Ambarella Curry
Preparation time: 30 minutes
Preparation
1. Peel and slice 3 unripe ambarella fruits. Slicing ambarella will take some time as you have to cut carefully. It will have a large thorny looking seed inside. You may discard this.
2. peel one 120 grams raw plantain and cut into one and a half inch pieces length wise.
3. Slice 150 okra and one 100 grams eggplant into similar sized pieces.
4. Stir fry eggplant and plantain to golden color in 2 table spoon oil. Stir fried okra slightly , do not stir fry ambarella. I did this because I wanted the ambarella pieces to dissolve into the curry to get the flavour of the fruit. It really turned out well.
Method
1. In a large saucepan heat 3 table spoon oil. When the oil is hot add 1/4 teaspoon mustard seeds and wait till it splutters. Add 3 dry chili cut small followed by 1 onion chopped coarsely, 1 green chili seeded and sliced thinly, 5 curry leaves cut fine, 1/4 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, ½ teaspoon ginger chopped finely and 3 cloves garlic chopped fine and fry for about 5 minutes, stirring occasionally.
2.Add ambarella, okra, eggplant and plantain slices, 1/2 teaspoon chili powder, 1 tablespoon curry powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder 1/4 teaspoon pepper powder and fry for one minute.
3. Add 2 ½ cup water, 1 teaspoon salt and bring to boil. Simmer for 15 minutes. Now the vegetables would have cooked.
4. Add 4 tablespoon coconut milk and boil for 2 minutes.Taste for seasoning ans switch off the fire.
Ambarella Curry is ready.
Recipe follows in detail with pictures.For
Ambarella Curry
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Preparation
1. Peel and slice 3 unripe ambarella fruits. Slicing ambarella will take some time as you have to cut carefully. It will have a large thorny looking seed inside. You may discard this.
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| Cutting ambarella |
2. peel one 120 grams raw plantain and cut into one and a half inch pieces length wise.
3. Slice 150 okra and one 100 grams eggplant into similar sized pieces.
4. Stir fry eggplant and plantain to golden color in 2 table spoon oil. Stir fried okra slightly , do not stir fry ambarella. I did this because I wanted the ambarella pieces to dissolve into the curry to get the flavour of the fruit. It really turned out well.
Method
1. In a large saucepan heat 3 table spoon oil. When the oil is hot add 1/4 teaspoon mustard seeds and wait till it splutters. Add 3 dry chili cut small followed by 1 onion chopped coarsely, 1 green chili seeded and sliced thinly, 5 curry leaves cut fine, 1/4 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, ½ teaspoon ginger chopped finely and 3 cloves garlic chopped fine and fry for about 5 minutes, stirring occasionally.
2.Add ambarella, okra, eggplant and plantain slices, 1/2 teaspoon chili powder, 1 tablespoon curry powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder 1/4 teaspoon pepper powder and fry for one minute.
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| Finished ambarella curry |
3. Add 2 ½ cup water, 1 teaspoon salt and bring to boil. Simmer for 15 minutes. Now the vegetables would have cooked.
4. Add 4 tablespoon coconut milk and boil for 2 minutes.Taste for seasoning ans switch off the fire.
Ambarella Curry is ready.
Ambarella is not a very common vegetable. It is seasonal. If you find it in the market, go for it. This fruit looks very much like a small mango but tastes entirely different. It is a sour fruit but it will be sweet closer to the seed. You can make delicious drink out of its juice. Ambarella can also made into curry. It can be pickled. You can also keep it till it become fully ripe and then eat it as a fruit. It will be sweet but it will not have the fragrance of a mango. It can be made into jellies, sauces and preserves. It is sometimes used in place of apples on roast pork. Some people use it in place of lime or tamarind in curries, stews and soups.
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| Ambarella fruits peeled |
Ambarella (Spondias dulcis or Spondias cytherea) is a tropical plant. The plant is frost sensitive and therefore cannot be grown in areas where the winter is very cold. It is called vi apple in Hawai, and kedondong in Indonesia. It also has various other names such as pomme cythere, June plum, juplon, golden apple, jobo indio, cajá-manga, cajarana and manzana de oro.
Today I am going to make a curry. I am going to add plantain, okra and eggplant to the curry because I need a bigger quantity of curry. You can make curry with only ambarella following this recipe.
Ambarella sliced
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| Eggplant, plantain, okra and ambarella |
Today I am going to make a curry. I am going to add plantain, okra and eggplant to the curry because I need a bigger quantity of curry. You can make curry with only ambarella following this recipe.
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| Ambarella sliced |
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| Peeling the plantain |
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
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Ambarella, okra, eggplant and plantain sliced |
Ingredients
Main
Main
3 ambarella fruits (unripe)
Others
1 Eggplant 100 grams
1 Plantain 120 grams
150 grams of okra
Others
1 Eggplant 100 grams
1 Plantain 120 grams
150 grams of okra
I onion chopped coarsely
1 green chili, seeded and sliced thinly.
3 cloves garlic chopped fine
½ teaspoon ginger chopped finely.
5 curry leaves
Spices
Spices
1/4 teaspoon mustard seeds
3 dry chili
3 dry chili
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1/2 teaspoon chili powder
1 tablespoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon pepper powder
4 tablespoon coconut milk
1 teaspoon salt
1/2 cup vegetable oil
2 ½ cup water
Preparation
Peel and slice ambarella and plantain into one and a half inch pieces length wise. Slicing ambarella will take some time as you have to cut carefully. It will have a large thorny looking seed inside. You may discard this.
Slice okra and eggplant into similar sized pieces.
I stir fried eggplant and plant
to golden color. Stir frying enhances their taste in curry. I stir fried okra slightly I did not stir fry ambarella. I did this because I wanted the ambarella pieces to dissolve into the curry to get the flavour of the fruit. It really turned out well.
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| Eggplant and plantain slices stir fried and okra slightly fried |
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| Cooking ambarella curry in a wok |
In a large saucepan heat the oil. When the oil is hot add mustard seeds and wait till it splutters. Then add onion, green chili, curry leaves, cumin seeds, fenugreek seeds, ginger and garlic and fry for about 5 minutes, stirring occasionally.
Add ambarella, okra, eggplant and plantain slices, chili powder, curry powder, turmeric powder, pepper powder, coriander powder and fry for one minute.
Add water, and salt and boil for 15 minutes.
Add coconut milk and boil for 2 minutes and take off the heat.
The curry is ready.
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| Finished ambarella curry |
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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