Ivygourd Ambat is one of the most delicious amongst the Ambats made by the Konkani community of Mangalore in India. An Ambat is basically a preparation made of a vegetable of choice in a coconut gravy seasoned with onions. One or more vegetables may be used depending upon the family’s preference. Today I have added a couple of drumsticks, Cashews and potatoes along with the ivygourd to enhance the taste.
- 200 gms ivygourd
- 1 large potato
- 4 onions
- A fistful of cashewnuts
- 1 drumstick
- 1/4 of a large coconut grated
- 12 roasted red chillies
- 1 heaped tsp tamarind paste
- 100gms toor dal/Pigeon peas
- 3 tbsps Coconut oil
Pressure cook the toor dal. Chop two of the onions very fine. Keep aside. Chop the ivygourd, drumstick, potatoes and the remaining two onions into bite sized pieces and pressure cook to only one whistle along with the cashewnut. Grind the grated coconut, roasted red chillies and tamarind to a fine paste. Drop the cooked dal, vegetables and the ground masala into a pan. Add salt and adjust to a pouring consistency by adding water. Boil well. Heat oil. Add the finely chopped onions and toast to a rich golden brown. Tip the seasoning into the Ambat. Boil and keep aside for half an hour for the flavours to infuse before consuming.
Note: Pressure cook the vegetables to only one whistle as over cooking makes them mushy. Alternatively the open pan method too can be adopted to cook them.
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