Chow Chow + Green Peas + Drumsticks Ambat.

Seemebadanekai (Seemebadanekayi) + Vatano + Mashinga Sanga Ghalnu Dali Ambat / Chow Chow + Green Peas + Drumsticks Masala Dal Curry .........

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. You can use moong dal too instead of tuvar dal. I have used it many a times, there is hardly any difference.

Peel the thick skin of one medium sized seemebadanekai / chow chow. Slice off the inner core side too. Discard them. Cut into medium sized cubes and keep them ready. You should have about 3 cups of these cubed pieces. Wash, drain and keep aside.

Peel 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. 

Shell the Green Peas pods, remove and collect the green peas in a bowl. You should have about 2 cups in all. Wash, drain and keep aside.

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 thick bottomed vessel add in the drumsticks and seemebadanekai / chow chow pieces along with 2 cups of water and bring to a boil. Let it boil for 5 minutes, then lower the heat and cook the vegetables till half done. Now add in the green peas and cook till 90% done. 

When the vegetables are almost done ie. 90% cooked add in the cooked and 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.