Another traditional Ambat which goes well with Rice or Roti. Usually fresh cashews are added when in season, but I always make do with the dried ones. The earlier Ambat I had posted is slightly different from this one as it has a seasoning with Fenugreek seeds and is sans cashews. Ingredients : 250 grams Ridgegourd A big fistful of Cashews 1 potato cubed 1 large onion sliced 1 large onion chopped fine 2 ladlesful of cooked Dal 1/4 of a coconut grated 10 roasted Byadgi Chillies 1 tsp Tamarind paste Salt 3 tbsps Coconut oil / oil of choice Method: De skin the Ridgegourd and cube it. Save the peel to make either a Chutney or a stirfry. Cook the cashews separately till three fourth done. Drop in the potato cubes and the sliced onions. Add salt and a glass of water. When it’s almost cooked, drop in the Ridgegourd cubes. Boil for a couple of minutes and add the cooked Dal to it. Grind the coconut, tamarind and, roasted red chillies to a fine paste. Drop it into the boiling Ambat . Heat the oil in a pan. Drop in the finely chopped onions and roast to a deep brown. Season the Ambat with it and boil thoroughly. Keep aside for fifteen minutes to allow the flavours to infuse before serving. Copyright © 2020 by Vinaya Prabhu. All rights reserved.