Cut the magge / south Indian cucumber into cubes after removing and discarding of the inner seeds. You should have about 3 cups of these.
Cut long yard beans into 2 inch pieces. You should have about 2 cups of these.
Peel and cut 1-2 large poatoes and cut them also into cubes.
Wash and put all the three vegetables in pressure cooker pan add about 3 cups of water and pressure cook to one whistle. Let cool, remove and keep this aside ready.
Wash, wipe and mash 4 ambado / hogplum. Keep this ready aside.
For masala : Heat 1 tsp oil in a small kadai. Add 1tsp of urad dal, 2tsp of coriander seeds and let fry a bit, add 4-5 Red chillies (Kashmiri/Bedgi/Kumte chillies). Grind this with 1 cup of fresh grated coconut to paste not very fine/nor too coarse. Add a marble sized tamarind while grinding the masala if not using Ambado / bimbul / karmbola or any other sour agent. Keep this ready.
Add in the ground masala and the ambado / hogplum in a thick bottomed kadai and bring to a boil, lower the heat and cook for 4-5 minutes or till the ambados are cooked.
Add salt to taste and the pressure cooked vegetables and mix well. Add more water if necessary to get a thick masala texture. Let cook on low heat till bubbles appear on top. Keep mixing often to avoid masala getting burnt as this is a semi dry curry.
For Seasoning : Heat 2 tsp of oil in a small pan, when hot add in 1 tsp of mustard seeds (sasam), when they splutter add 10-12 curry leaves and fry a bit. Pour this over the cooked curry and cover and keep aside for some time for the flavours to seep in.
Magge, alsando, batate sukke with ambado is ready. Serve with Dal-Rice or Roti. Goes well with chapati too.
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