Grind all the ingredients for the gravy by adding 1/2-1 cup water. The gravy should not be too watery, but a little thick.
Boil hog plums/ambade in 1/2 cup water. Add jaggery to boiling water.
In a kadai/wok, add 1 teaspoon oil. Then add mustard seeds, when they flutter add urad dal and methi seeds. Add asafoetida.
Next is add the gravy to the mustard seasoning. Add the boiled hog plums and mix.
Add salt to taste. Simmer for 10 Minutes.