The Hog plums are first marinated to extract the flavors before the curry is cooked. The Hog plum curry is made with coconut and is a 15-minute vegan curry which you can also enjoy all year round. Serve with rice, chapati or just bread.
To prepare the hog plums, by peeling them carefuly, so that you don't take off all the good flesh. Do that with all fruits and place the peeled fruits into a bowl. Add Salt and Jaggery and mix it well. Leave to marinate for 30 minutes at least. Liquid from the fruit/palm sugar will be visible after 30 minutes in the bowl.
Just before cooking, make the curry paste. Blend together the scraped coconut, the chili, the turmeric powder and some water to a yellow colored smooth paste.
In a pan add the oil and temper the mustard seeds. Be careful because they jump out while heating up. After that add the curry leaves and the salty, sweet hog plums with the extracted liquid, stir fry for a minute.
Directly continue to pour in the previously prepared paste and stir fry for a minute or two. Then pour in the water and mix well.
Keep it on slow heat for about 20 minutes to cook, so that the different flavors get some time to incorporate with each other. Stir frequently in between and make sure not to over cook or use sudden high heat or the curry might curdle. Serve with rice or chapati hot.
Optionally: My neighbor taught me to add some scraped coconut into the curry with the coconut curry paste to add some texture. I used to do that too but I prefer not to anymore because I like a smooth curry. Feel free to add some scraped fresh coconut to the pan while stir frying the curry coconut paste.