Bimla Godlonche

Bimla Godlonche ( Bilimbi fruit sweet pickle):

Bilimbi fruit is known for the famous seasonal fruit found in Goa locally known as bimla which are widely grown throughout the state in small to big home gardens. This fruit flourishes in abundance during winter season. Mostly in Goan homes, one Bilimbi tree has it's place in their backyards since ancestral times. 

The taste of bimla fruit is sour and contains lot of vitamin c. If consumed raw with salt and red chilli powder it tickles your taste buds. People widely consume this fruit in the form of pickle, uddamethi, and are mostly put in prawns fish curry to enhance its taste.

We have seen the preparation of spicy pickle in my last post. Today I tried to make sweet pickle out of it. It's sweet and spicy which we Goans call out as Godlonche or Mel. Usually Godlonche is made out of hogplums, raw mango and pineapple. This is something out of the way I prepared today with Bilimbi fruit but to my surprise it turned out very nice. You can try out friends. 

In Goa, we usually serve Godlonche with chapati, roti or dosa or bread at breakfast times. When your bread or chapati gets deeped in this sweet spicy pickle, and when it's slurpy texture occupies all the tastebuds, you are just in heaven. 😊

So no wait wait, just make and eat it!!.

Ingredients:

Bimla/Bilimbi fruit-10 No's

Jaggery-2 bowls

Mustard seeds-1 tsp

Green chillies-5-6

Red chilli powder-2 tsp

Hing/asafotedia-1 or 2 small pieces

Peppercorns-5-6

Salt as per taste

Oil-1 tsp

Water-1 bowl.

Method:

Wash properly all the Bilimbi fruits and discard the front and back part of it. Cut them into small roundels or into vertical pieces, the way you prefer.

Make powder of peppercorns.( This is optional, you can skip this ingredient if you do not prefer).

Heat a vessel, add oil, add hing, mustard seeds, green chillies, chopped Bilimbi fruit and stir well. Add water immediately and let the Bilimbi fruit pieces cook.

Once they get cooked add jaggery, salt, red chilli powder, peppercorn powder and let the jaggery become slightly thick. Check the consistency, it shouldn't be too thick, nor too watery, a semi thick consistency and off the gas.

Let it cool at room temperature. You will notice that it turns more thicker once its cooled at room temperature. Store in a glass bottle outside or in refrigerator for future use.

Serve with chapati/bread/dosa at the breakfast time.

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