Wash the hog plums and pat dry them using a kitchen towel. Remove the tip and scrape the hog plum in to thin slices using a sharp knife. Put all these slices and the fibrous seeds in a bowl with minimum water. Cook in medium flame till the slices are soft.

When the slices are well cooked, put off the flame and let it cool down. Then squeeze it using your fingers to get the thick pulp.

Meanwhile add green chillies, cumin seeds and garlic pods in a mixer and make a coarse paste out of it. Heat a seasoning pan with oil, mustard seeds, split black gram lentils followed by curry leaves. When mustard seeds sizzle add the chilly paste from above step and saute.

Next pour the squeezed hog plum pulp, add jaggery and salt along with half cup of water. Bring it to boil and continue boiling for 2 minutes. Then put it off.

Sweet, sour and spiciness is well balanced in this hog plum curry and it is best to pair with hot steamed rice.

Check the hog plums for sourness first and use accordingly. Mine were not very sour so I have used eight of them.

If you are in a hurry, then do not wait till the cooked hog plum cools down. You can add some cold water and squeeze.

While adding water, ensure the curry doesn't become too runny.

The key is to balance the sourness from hog plum with sweet and spices to end up with tasty curry.