Monday, March 18, 2013

Mixed Vegetable Aambat

Aambat in original Konkani/Marati spells tangy curry. But we GSBs make a bland coconut based curry with a seasoning of chopped onions perfectly browned. The gravy can be made thick by adding Tuvar daal or potatoes. If you use any beans like fresh or soaked Peas, Avare Kaalu, sprouted Bagdo or even Alaambe(Laamb or Thunder Mushrooms), you need not add daal.

Here is the recipe for Mixed Vegetable Aambat that we prepare round the year. You may choose vegetables that don't have pungent taste or flavour. A well balanced preparation may suggest use of Potatoes, Brinjal, Cauliflower, String Beans, French beans, Ridge gourd, Gherkins and Tender cashews.

What I have shown here has only cauliflower and green peas, because we ran out of potatoes.

Mixed veggies - 2 Cups(diced)
Grated coconut - 1 cup
Tamarind - Size of its seed
Red Chillies - 4
Tuvar Daal - A handful
Onions - 2 chopped
Salt - To taste
Oil(Preferably coconut oil) - 1 Tsp

Boil the vegetables along with 3/4 of the chopped onions adding little salt till just cooked.
Pressure cook the daal with a cup of water till well cooked.
Roast the red chillies with little oil and grind along with grated coconut and tamarind to a fine paste.
Combine the ground masala with the cooked daal and bring that to a boil in a thick bottomed vessel.
Add the cooked vegetables along with the broth and simmer for 5 mins.
Check for salt and add if necessary.
Heat oil in a small wok and add the 1/4 chopped onion.
Fry till golden.
Pour the seasoning over the curry and serve with rice.

You may make the aambat thick if you are serving it as a side dish with rice and daalitoi, chapathis, dosas or idlis.

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