Two varieties of Hog plums are grown. While one variety is as small as holly strawberry, the other is rather large-as large as goose berry.

Items required
1/2litre Hog Plum(large)
1/2 teaspoon Fenugreek seeds
1/4 teaspoon Asafoetida powder
Oil for seasoning and frying
1 1/2 teaspoon Mustard
1/4 teaspoon Turmeric powder
4 teaspoon Chilli powder
Preparation method
1.Wash the hog plums thoroughly, cut off the stalks, chop each of them longitudinally into two, discard the seeds, drain and keep aside.
2.Roast (that, is heat without using oil) the fenugreek seeds until they turn dark brown, grind into a fine powder and keep aside.
3.Heat oil in a sauce-pan and add mustard.
4.When mustard crackles, add hog plums (vide 1) and turmeric powder and fry.
5.When all the moisture in the hog plums evaporates and the hog plums begin to curl up, shut off the flame.
6.Add salt and mix well.
7.When the ingredients cool to room temperature, add chilli powder, powdered fenugreek seeds (vide 2) and asafoetida powder; mix well and serve.
Tip : Some more oil may be added, if needed, when the hog plums are being fried.