This is a traditional Konkani preparation which makes use of bottle gourd in a coconut based gravy along with potato, onion and cashewnuts. Arhar Dal is also used to lend texture and sweetness to the preparation.
Ingredients:
A small bottle gourd weighing 200 gms peeled and cubed
2 medium sized onions cut into large chunks
1 potato peeled and cut into bite sized pieces
1 large onion chopped fine
12 cashewnuts halved
1/2 of a small coconut grated
12 roasted Byadgi chillies
1 heaped tsp tamarind paste
100 gms Arhar dal
3 tbsps coconut oil
Salt.
Method:
Tip the cubed bottle gourd, potato and onions into a pot. Cover them with water enough to cover the pieces. Add salt and bring to a boil. Lower heat and cook till tender. Drop the Arhar dal and cashews into a pressure cooker and add 750 ml water. Pressure cook to three whistles. Add this cooked dal and cashews to the bottle gourd and keep simmering. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop the paste into the simmering mixture and bring to a roaring boil adding enough water to adjust the consistency. Lower heat and allow the flavours to infuse. Heat a pan with the coconut oil. Add the finely chopped onions and roast them to a rich brown. Drop them into the Ambat. Boil for a couple of minutes. Switch off and allow the Ambat to stand for about half an hour before serving.
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