"Palak Alvati with Ambado (Hogplum)" ... alvati is a traditional dish from GSB Konkani Saraswat that needs no intro ... though this dish is prepared with alva paana (colocasia leaves) and tastes the best it can be however be also prepared with palak leaves ... tastes awesome served with rice ... Yummilicious .....
** “Alvati” needs no other introduction to anybody from GSB Konkani Saraswat community. The name itself is enough to recognize the dish as it’s one of the most favourite dish of one and all. I have already shared it before and will be sharing common link at the bottom of this recipe, just browse through or details.
** Coming to recipe the masala and method remains the same with minute difference, that's all. Ambado (Hogplum)/ Bimbul (tree sorrel fruit)/ Karmbala (Star Fruit) are some of the tart veggies that can be added to the curry for tangy taste and if none of these are available then chinchama (tamarind) is added while grinding the masala.
** In all, I must mention here that with changing times and per ones own interest, people keep making innovations in trying out dishes. Here I have used Palak leaves instead of Colocasia Leaves which is available all round the world. The slight difference is there as is it when compared with traditional dishes, nevertheless this one too is definitely tasty and goes well served with rice, so try it and enjoy with family.
** Recipe for "Palak Alvati with Ambado (Hogplum)" ... my style ....
** Pick only leaves (leave out the stalk) of one large bunch of palak bundle. Chop them finely. You should at least have 8-10 glasses of the chopped leaves. This is necessary as when palak or for that matter any leafy vegetable when cooked cuts down heavily on size. Wash the chopped leaves and put it in pressure cooker with only one cup of water and pressure cook to 3-4 whistles. Do not add more water as palak itself is a leafy vegetable with high water content. Let pressure drop on its own. Remove and put this in a thick bottomed stainless steel cooking vessel.
** Masala to be Ground : Grind to a very fine paste 1 heaped cup of freshly grated coconut (soyi/ nariyal) with 4-5 kashmiri red chillies (kumte mirsanga/ byadgi mirchi). Remove and keep the masala ready aside.
** Note : You can add a marble sized tamarind while grinding if not using any tart tasted veggie to bring in tangy taste to the dish. Here I have added ambado (hogplum/ ambatekai) hence not used tamarind while grinding. You can also add bimbul (tree sorrel fruit) or Karmbala (Star Fruit) if you have access to them.
** Wash and snip of the edge of the ambado/ hogplum and mash it a bit with a heavy stone or you can slice of the sides too. Add it to the cooked palak in vessel, mix well, add more water only if necessary and bring to a boil on medium heat, lower the heat and let cook till the ambado is cooked and done, say about 5-7 minutes.
** Add ground masala, salt (namak/ meeta) to taste, 4-5 tblsp of ginger (alle'/ adrak) juliennes, 3-4 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise to the cooked palak- ambado. Mix well, add more water if required to bring it to a thick gravy consistency and bring to a boil on medium heat. Lower the heat and simmer for another 5-10 minutes and then remove and keep it aside covered.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tblsp of coconut oil (nariyal tel/ narlel tela) (you can use any other oil as per your liking), add 1tsp of mustard seeds (sasam/ rai), when it splutter add 8-10 curry leaves (kadipatta/ karbevu) and fry for a minute and pour over the prepared palak curry and mix well. Cover and keep aside the curry for 10-15 minutes for all the flavours to be infused well.
** "Palak Alvati with Ambado (Hogplum)" is done and is ready to be served. Traditionally Alvati is served hot with sheetHa/ rice along with some other side dishes and that's the best combination loved in my community. The next best combination is with khotto (Idly batter steamed in jackfruit leaves baskets). However if desired you can serve it with roti/ chapati too. Do try this delicious dish and enjoy with your family and friends.
** You can check out "Alvati" recipes prepared the traditional way with addition of different veggies etc. shared in the blog by the common link below ....
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Thanks.