Ridge gourd (Gosale) and Yard long beans (Alsando) Curry /Ambat / Kadhi ......... with lots of crushed raw Garlic ........
The credit for this dish goes exclusively to my Mom. I learnt this dish from her. She used to prepare this a lot as all of us children loved to eat those cooked crushed garlic.
This dish is very healthy, raw garlic being very good for heart and also it does not contain much of coconut or oil.
Remove the ridges of one large sized gosale / ridge gourd and cut into 1 inch cubes.
Cut off the edges of alsando / yard long beans and cut them into 2 inch length of pieces, you should have about 3 cups of it.
Wash and rinse both alsando and gosale together in a collander.
To be ground : Grind to a smooth paste ½ heaped cup of fresh grated coconut with 5-6 kashmiri red chillies, 2 tsp of coriander seeds and a small marble sized tamarind.
Peel the skin of 15-20 garlic and slightly mash them and keep it ready aside.
Wash and cook ½ cup of tuvar dal with 2 cups of water in pressure cooker to 4 whistles. Let the pressure drop on its own. When cool enough remove in a vessel and churn to a smooth paste. Add some water and keep aside.
Keep the churned dal to heat and bring to a boil, lower the heat to medium and add in the gosale and alsando. Let cook till 75% done.
Add the ground masala and mix well. Add in salt to taste and the crushed garlic and bring the curry to a boil, lower heat to minimum and simmer for 5-10 minutes.
Add a tblsp of coconut oil to the curry and mix well. Cover and leave aside for 5-10 minutes before serving with rice.