Pagila-Batato-Ambado ghalnu Ambat/ Spine Gourd-Potato-Hogplum Onion seasoned Curry.

"Pagila-Batato-Ambado ghalnu Ambat/ Spine Gourd-Potato-Hogplum Onion seasoned Curry" ... the season of ambado and pagila is almost over ... here is a delicious seasonal delicacy medium spiced curry that tastes awesome with rice ... Yummilicious .....

** Ambat is a medium spicy curry from Konkani Saraswat Cuisine prepared with a combo of veggies to which a little bit of cooked tuvar dal and finely ground masala is added on. Usually it is seasoned/tempered with finely chopped onions that are evenly browned. Potatoes are usually added to the curry to blend in the other vegetable well as they adapt in well with other veggies. The curry tastes great when served with chawal/ Rice or roti. Do try this out and relish it with your family and friends with any accompaniment of your choice. 

** Here is my recipe for "Pagila- Batato- Ambado ghalnu Ambat/ Spine Gourd- Potato- Hogplum Onion seasoned Curry" .... My Style ... 

** Wash, cut off the stems and cut spine gourd/pagila into two pieces lengthwise. You should have about 2 cups of these. Keep this ready aside.

** Peel off the skin and cut 2-3 medium sized potatoes into larges cubes. Put this in pressure cooker with half a cup of water and pressure cook to one whistle only. When cool immediately remove and Keep this ready aside.

** Wash and cut of the edges and mash with a heavy stone 3-4 hogplums/ambado and keep this ready aside.

** Peel off the outer skin and chop one large sized onion finely for tempering the curry.

** For grinding the Masala : Grind to a smooth paste 1 cup of freshly grated coconut with 7-8 red dry kashmiri chillies. Add in a small marble sized tamarind while grinding if you are NOT adding hogplum/ambado. This is to add sourness to the dish which otherwise is not necessary when adding of hogplum / ambado. For this curry I have not added tamarind as I have added on hogplums.

** Wash 1 cup of tuvar dal/tur dal and put it in the pressure cooker with 2 cups of water and pressure cook to 3-4 whistles. Let the pressure fall on its own, then remove the lid, add in the cooked dal into a thick bottomed stainless steel vessel and blend or churn to a fine smooth mixture.

** Add a cup of water to the cooked dal and add in the cut spine gourd and mashed hogplums and bring to a full boil, now lower heat to minimum and cook till both pagila and ambados are almost cooked to about 90%, let simmer.

** Now add in the cooked potatoes, ground masala, salt to taste to the above simmering dal with veggies and mix well. Add water if necessary to bring to a semi thick gravy consistency. Bring all to a boil on medium heat, then once again lower heat to minimum and cook for about 5-8 minutes, remove and keep it aside.

** For Tempering/Seasoning : Heat about 2 tblsp of oil in a small pan. When hot, add in the finely chopped onion kept aside and fry till it gets evenly browned. Remove and pour it over the curry, mix well, cover with a tight lid and keep it aside for 10-15 minutes for all the flavours of the tempering to seep into the dish and it is done. 

** "Pagila-Batato-Ambado ghalnu Ambat/ Spine Gourd-Potato-Hogplum Onion seasoned Curry" is done and ready to be served. This curry tastes best when served with red boiled rice / Ukde sheetHa or ordinary rice. You can serve the dish with roti/chapati/parathas too, in which case keep the curry texture slightly thicker. Do try this dish and relish it with any accompaniment of your choice and enjoy with your family and friends.