Ridgegourd, Onions and Potatoes in a Coconut gravy, seasoned with finely chopped onions and a hint of Fenugreek seeds are an authentic Konkani preparation called Ambat. Best eaten with Rice, one can also have it with Neer Dosa or dunk the crisp Rice Roti in it. Divine!
- 200 gms Ridgegourd, scraped and cut into cubes
- 1 large potato deskinned and sliced
- 2 medium onions sliced
- 1/2 of a medium sized coconut, grated
- 10 roasted Red chillies
- 1 tbsp Tamarind paste
- 2 tbsps Coconut oil
- 1 large onion finely chopped
- 10 seeds Methi/Fenugreek
Tip the cubed Ridgegourd, sliced potato and onions in a pan. Add two glasses of water and salt as required and cook till done. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked vegetables. Heat the oil in a pan. Drop in the Methi seeds, immediately followed by the finely chopped onions. Roast the onions to a rich brown. Tip in the seasoning into the boiling Ambat. Allow to simmer for a couple of minutes. Switch off, cover and keep aside for half an hour for the flavours to infuse before serving.