Cauliflower, Green Peas and Chinese Potato Ambat.

Cauliflower, Green Peas and Chinese Potato (Kooka) Ambat / Curry ...

Wash and pressure cook one cup of Tuvar dal with 3 cups of water to 4 whistles. Let the pressure drop by itself, remove and keep aside.

For the Masala : Grind to a fine paste 1 heaped cup of fresh grated coconut with 8-10 red kashmiri chillies and a small marble sized tamarind ball. 

Cut cauliflower into flowerets - about 2-3 cups. Wash it and keep it ready. Peel and cut into 2 inch size 1 cup of Kooka / chinese potato. Wash it well till all its muddiness goes off and the water runs clear. Shelll the green peas from pods and keep ready about 1 cup of fresh green peas. Wash it and keep it aside.

In a vessel add 2 cups of water and bring to a boil add the kooka / chinese potato and bring to a boil, let cook for about 5 minutes, when its 50% cooked add in the cauliflower and green peas and cook till all three are done. Mash the tuvar dal well and add to the cooked vegetables. Mix well, then add in the ground masala, Salt to taste and add water if necessary to bring the curry to a semi thick gravy. Bring to a boil, keep stirring to avoid the dal getting burnt at the bottom. Lower heat and simmer for 5-10 minutes.

For Tempering : Heat 3-4 tblsp of oil in a small kadai, when hot add in 1 medium sized onion finely chopped. Keep stirring and allow the onions to get evenly browned. When the onions turn to a bit darker brown lower heat so that the onions do not get burnt. Let the onions get evenly dark browned. Remove and pour over the curry. Mix and cover the vessel for 5-10 minutes for the tempering flavors to seep in. Serve hot with rice.

** Note : The same curry can be prepared using Sun dried Green Peas/ Vatana also. The curry remains the same as given above, except that while using dried green peas there is no need of using tuvar dal. So please do not use the same. If using dried green peas, just soak them overnight or for 8 hours in plenty of water, then rinse well, put it in pressure cooker with water about half an inch level above the peas and pressure cook to one whistle. Let cool, open the lid and the peas are cooked, add in cooked potatoes and cauliflower florets, ground masala and prepare the curry as same given above giving onion panna/ tadka.