Bimbla Uddamethi, or Bilimbi curry is a vegetarian Goan curry prepared by cooking sour Bimbla fruits in coconut gravy. Tempering of Urad dal and methi gives it a unique flavor.
These Bimbla or Bilimbis are well known among Goans. About a size of a human finger , sour in taste, these fruits are grown abundtanly on trees. So, even if you have one single tree in your backyard it is more then enough to make pickles , curries and many other dishes .
I have already posted my mom’s speciality Bimbla sasav and as promised , want to share another of her’s tried and tested recipe using . This is one of my favorite recipe which I love with rice .
Preparation Time: 10 Minutes
Cooking Time : 10 Minutes
- 5-6 Bimbla/Bilimbi
- 1 Cup freshly grated coconut
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Turmeric Powder
- 20 Grams Jaggery (Adjust according to your taste)
- 1 Tablespoon Oil
- 1 Teaspoon Methi Seeds/Fenugreek Seeds
- 1 Teaspoon Urad dal/Split black gram
- 1 Teaspoon Mustard Seeds
- 10-12 Curry leaves
- Pinch of hing/Asafoetida
- Salt to taste
Wash Bimbla 3-4 times. Cut them into very small cubes. Using a cup of water, boil on high heat till they soften up .
Grind grated coconut, along with red chili powder and turmeric using little water .
Add the coconut paste in boiled bimbla along with jaggery. Add some water just to thin it out. Allow this to boil completely .
While curry is boiling, prepare tempering. In a pan heat oil. Add Fenugreek seeds, Urad dal, mustard seeds and Curry leaves.Cover and let the seeds crackle on low heat. Now add asafoetida and remove from heat.
Pour this tempering over boiling curry .
Add salt. Mix .Remove from heat and serve Bimbla Uddamethi with rice.