“Kirlailele Matki- Bibbo- Dudhye Ambat (Sprouted Moth Beans- Pumpkin- Cashew Nuts Onion Seasoned Curry)”… A delicious Curry from GSB, Konkani Saraswat Cuisine that tastes equally good served with either Rice or Roti … The crisply fried onions that are tempered the curry with makes the dish that much more delicious ... Yummilicious ….
** I have always love Ambats, be it Veg or of Non-Veg. those crispy evenly browned onion seasoning makes my tummy grumble when I begin to cook and I just get impatient waiting for lunchtime. I just love trying various combinations in Ambat and it is always a delight to relish it with hot steaming rice/ red boiled rice. Sprouts turns out into lovely ambats with addition of a few varieties of veggies. I will not run into more details on ambat as I have written a lot about my fascination for this dish and included a lot of combos too. I will be sharing a common link at the bottom of this dish, do go through the same and try them out or refer to them for more information. Do enjoy dishes with family and give me a feedback if possible.
** Here is the Recipe to “Kirlailele Matki- Bibbo- Dudhye Ambat (Sprouted Moth Beans- Pumpkin- Cashew Nuts Onion Seasoned Curry)”… My Style ….
** You will need about 3-4 cups of sprouted matki / moth beans for this recipe. You can soak and prepare about 100 gms of the same which will give you the required amount of sprouts. Check the link given at the bottom of the recipe for sprouting of moth beans.
** Remove the skin and the inner fleshy part with seeds of dudhye/ yellow pumpkin/ bhopla and then cut them into 2 inch pieces. Say about 20 pieces of them are needed for the curry. You can retain the skin, but the one I bought were too thick so I sliced it off.
** About addition of Cashew Nuts : Here you can use tarno bibbo / tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are available only in season or they are dried and stored for year round use. Cashew nuts without skin are those that are available in almost every store all round India and are used in curries, sweets, snacks etc. you can use any. Both are supposed to be soaked. The skin has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any in all we need, tender 20-25 cashew nuts.
** Add the prepared cashew nuts/ bibbo/ kaju in pressure cooker along with enough water, say about an inch above the ingredient in the cooker. Now pressure cook on medium heat for 2 whistles and remove from fire. Let the pressure fall on its own.
** Meanwhile wash and rinse the sprouted moth beans/ matki and add it into a wide vessel. Add in enough water say just about level of the beans and cook on medium heat till the water comes to boil, now lower the heat and cook for 3-4 minutes.
** Note : Never add the sprouts in pressure cooker for cooking as they tend to overcook and become mushy and loose taste. Sprouts should always retain a little bit of crispiness in texture while cooked. So cook them with water till done. Some cook fast while some may take a little bit more of the time, but trust me its better this way.
** Now add in the dudhye/ pumpkin pieces and mix well, check water and add if necessary and further cook till the pumpkin is 80% done. Add in the cooked cashew nuts and the ground masala (given below), along with salt to taste and mix well.
** Masala to be ground : In a mixer grinder add in 1 heaped cup of freshly grated coconut (soyi/ nariyal) along with 8-10 red kashmiri chillies (kumte mirsanga/ byadgi mirchi) along with a small marble sized tamarind (imly/ chinchama). Grind this to a very smooth paste with just a little amount of water. Do not add in more water, the paste should be very smooth in texture and you can use the pressure cooked water for grinding too.
** Note : You can use bimbul (sorrel tree fruit) or ambado (hogplum) or karmbala (star fruit) to the curry too while cooking, in which case do not include tamarind to the masala while grinding. These veggie impart necessary tartness to curry just as tamarind does. You may also use dried kokum instead of tamarind if you prefer, though we amchies do not, but in which case you do, add it along with the masala while boiling the curry.
** Let the curry come to a full boil on medium heat and then lower the heat and simmer the curry for about 5 minutes while you prepare for the seasoning on the side. Do keep stirring in between often to avoid the masala getting burnt at the bottom. Do not add excess water and let the curry remain slightly thicker textured, you can always add in hot water just before serving if you find the curry too thick.
** For Tempering/ Seasoning/ Pannaka : Heat 2-3 tblsp of oil (tel/ tela) in a small pan, when hot add in 1 large sized finely chopped onion (piyavu/ kanda) and fry till even browned. Do not over fry the onion, lest they turn blackish which then gives bitter taste to curry. Remove immediately and pour over the simmering curry, mix a little bit and then remove from fire and keep it aside covered for the flavors to seep in.
** “Kirlailele Matki- Bibbo- Dudhye Ambat (Sprouted Moth Beans- Pumpkin- Cashew Nuts Onion Seasoned Curry)” is done and ready to be served. Tastes awesome served with ukde sheetHa (red boiled rice) or plain rice or roti. You can also serve with Idly/ dosa/ appo too, it tastes great. Do prepare this curry and enjoy with family and friends.
** Sprouts are very good for health and matki ie moth beans when sprouted is ready to be used as it is with skin, which means minus the tedious work like that of moong sprouts. A real tasty dish that can be included by vegetarians to be served even when you have parties at home after all it’s something different and your guests are sure to love it.
** For the "Method of Sprouting Bean", Please check the link given below …
** Sharing a link below to similar "Ambat" recipe, where in there are more pictures that will enable you to understand the curry better, do check it out if required …
** Sharing a common link to all “Ambat” recipes in the Blog, do try them out in liesure and enjoy with family if you love ambat recipes like in my home …
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