Magge-batato-mashinga saanga ani bikkand ghalnu Ambat / South Indian Cucumber-Potato-Drumsticks And Jackfruit Seeds Curry Seasoned With Onions ........
Again this ambat is similar to the one’s posted before in my Blog, the only difference being the veggies added to it. Here I have added Jackfruit seeds along with south Indian cucumber known as magge in konkani, potatoes and Drumsticks. Ambats can be prepared in any veggies combination the only common ingredient being the masala and addition of dal and off course seasoning with onion. This one is a lovely semi spicy curry that can be enjoyed both by young and old. So go ahead and prepare this with veggies of your choice and enjoy it with hot steaming rice or phulkas / roties.
Coming to the Recipe …….
Wash and put one cup of tuvar dal in pressure cooker pan with 2 cups of water and pressure cook to 3-4 whistles. Let cool completely. Remove and mash / churn the dal well and keep this ready aside.
Slice off the two ends of the Magge / South Indian cucumber, cut it into half horizontally and then into six vertically. Discard the inner seeds portion by slicing off that portion. And then cut them into medium sized pieces. You can use one small or half of one medium sized magge.
String and cut into length of 3 inch pieces - 1 large of 2 small drumsticks. You should have about 6-8 pieces in all. Wash, drain and keep aside.
Peel off the skin and cut into large cubes 2-3 potatoes.
Remove the outer white skin and mash with a stone 8-10 Jackfruit seeds.
Peel off the skin and chop finely one large sized onion and keep it aside for seasoning.
For Masala : Grind to a very fine paste 1 heaped cup of freshly ground coconut with 8-10 kashmiri red chillies and a small marble size of tamarind. Do not add much water. Remove and keep this ready.
In a pressure pan add the Magge / South Indian Cucumber, Potatoes and mashed jackfruit seeds with 3 cups of water and pressure cook to 2 whistles. Remove and let cool on its own. Meanwhile in a thick bottomed vessel add in the drumsticks and Just enough water to cook them and bring to a boil. Let it boil for 5 minutes, then lower the heat and cook till almost done. Now add in the pressure cooked veggies, churned dal, ground masala, salt to taste and mix well.
Check the consistency of the gravy. It should not be too thick coz. Once the curry is done and left aside for some time it thickens up. If necessary add in some water. Bring all to a boil, lower heat and simmer for 5-10 minutes.
For Seasoning : Heat 2-3 tblsp of cooking oil in a small pan. Add in the chopped onions and fry till brown in colour. Once they turn brown in colour remove from heat and pour over the curry.
Cover and keep aside for some time for all the flavours to seep into the curry properly. Serve the Ambat / Curry with hot steaming rice or chapati / roti. However this curry goes well with rice and is usually enjoyed with rice in our community. Do try out and enjoy this dish with your family and friends.