Amra(Hog Plum) Bharta
#CA2025
#week23
#HogPlum
The Hog plum, called ambara or amra in Hindi, is used as an important souring agent in several cuisines specially in my region. Hog plum is high in vitamin C and flavonoids, bioactive compounds with strong antioxidant action that help strengthen and protect the pancreas cells from free radical damage, maintaining insulin balance and helping prevent insulin resistance and diabetes.
Here is a simple recipe from Amra/hog plum which can be eaten as pickle or chutney.
Amra(Hog Plum) Bharta
#CA2025
#week23
#HogPlum
The Hog plum, called ambara or amra in Hindi, is used as an important souring agent in several cuisines specially in my region. Hog plum is high in vitamin C and flavonoids, bioactive compounds with strong antioxidant action that help strengthen and protect the pancreas cells from free radical damage, maintaining insulin balance and helping prevent insulin resistance and diabetes.
Here is a simple recipe from Amra/hog plum which can be eaten as pickle or chutney.
Open in Cookpad AppSteps
- 1
Wash amra properly under running water.
- 2
Give cut mark on amra with knife. Peel off garlic and wash green chillies.
- 3
Put it on hot iron griddle and cover it with a bowl. Roast on low medium heat till it cooked well.
- 4
Let it cool and transfer in a steel bowl. Mash it with wooden spatula or rolling pin.
- 5
Add salt and mustard oil and mix well.
- 6
Amra bharta is ready. It can be eaten within 2-3 days while store in fridge.
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