Potato, Indian hogplum sabji / Aloo, Amate kayi saru

Here is a recipe of an unique dish using Indian hogplum (Amate Kayi) and potatoes. Taste is pretty unique. Do try it out.

Recipe courtesy : Gayathri, my sister in law.

Ingredients

Indian hogplum - 6
Potatoes - 5 to 6
Green chillies : 5 to 6
Garlic cloves : 8 to 10 

Oil - 2 spoons

Mustard seeds - 1 spoon

Turmeric powder - 1 pinch

Asaofotida - 1 pinch
Salt to taste

Method

Cook Indian hogplum in a vessel along with water for about 5 minutes. / Until it's softly cooked.

Cook potatoes in a pressure cooker for about 5 whistles. Allow it cool down.

I have used spicy chillies which are typically used for making Bonda for enhanced taste. You can use normal chillies too. Chop them into fine pieces.

Remove skin of the garlic and chop them.

Now remove skin of cooked potatoes and mash them.

Mash the cooked Indian hogplum and separate out the seeds. Grind the remaining portion using a mixer grinder.

Heat a thick bottomed Kadai. Add oil. When oil gets heated up, add mustard seeds, turmeric powder and asofotida. When mustard seeds starts spattering, add chopped chillies and garlic. Cook for about 2 minutes.

Now add ground hogplum, mashed potatoes, salt. Mix well and cook about 5 minutes. Optionally, you can add jaggery as well.