“Vatano- Kadgi- Batate Ambat (Green Peas- Raw Jackfruit- Potato Curry)” … plenty of vatana/ fresh green peas are available in the market and there are plenty of dishes to be prepared before the season comes to an end and ambat is just one of them … this is a medium spiced aromatic onion tempered curry from GSB Konkani Saraswat Cuisine that tastes best served with rice … Yummilicious …
** The mix and match of veggie combinations always surpasses our imagination and the more you come up with, the more they still are that can be done. Ambata as you know is a medium spiced curry from GSB community that is prepared by almost everybody be it in Veg or Non.Veg. When green peas, pigeon peas, kooka, kadgi etc. are in season, I always love to prepare ambat and relish with ukde sheetHa/ red boiled rice. It tastes awesome driving away the winter blues/ chills if any.
** Here is my recipe for “Vatano- Kadgi- Batate Ambat (Green Peas- Raw Jackfruit- Potato Curry)”... which I learnt from my amma …
** Ingredients :
Green Peas/ Vatano/ Vatana : 3 cups
Potato/ Batato/ Aloo : 1 large sized
Raw Jackfruit/ Tarni Kadgi/ Phanas : 300 gms (10-12 pieces)
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Soyi (Coconut/ Nariyal) : 1 cup freshly grated
Kashmiri Red Chilly (Kumte Mirsanga/ Byadgi Mirchi) : 6-8
Coriander Seeds (Dhania/ Kothambari) : 1-2 tblsp
Chinchama (Tamarind/ Imly) : one small marble sized
** For Tempering/ Pannaka/ Tadka :
Onion/ Kanda/ Piyavu : One large sized
Oil/ Tel/ Tela : 2-3 tblsp
** To cut the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning. You will need about 12-15 of cut and cleaned pieces.
* Shell the outer skin and collect the fresh Green Peas. Wash them and keep them ready aside. Peel off the outer skin of Potato, cut them into 1.5 inch sized cubes and keep them ready aside in a bowl of water. Peel off the skin of Onion, chop them to fine pieces and keep it aside ready separately for seasoning.
** Masala to be Ground : In a mixer grinder add Coconut, Kashmiri Red Chillies, Coriander Seeds, Tamarind and grind to a smooth paste with little bit of water and keep it aside ready. You can use veggies cooked water for grinding.
** In a pressure cooker pan first add in the green peas laid out in layer, top it with the potato and kadgi pieces. Add about 1 to 1.5 cups of water and pressure cook on medium heat to one whistle only. Remove and let the pressure cooker cool for 5 minutes, then open the lid and if there is still pressure within release it gently with the help of tongs and then slowly open the lid and allow the ingredients to cool down a bit.
** Note : Do not overcook the veggies lest it turns mushy, usually one whistle is enough, also releasing the pressure if any after 5 minutes helps in avoiding the veggies being over done. So please do not skip this step, if still not sure you can always cook the ingredients on open in a vessel and keep checking in between too.
** Add cooked veggies into a vessel along with ground masala, Salt to taste and carefully mix well adding more water if necessary to bring the curry to the required consistency. Bring to a boil on medium heat, stirring in between a few times to avoid being stuck to the bottom, then lower the heat and simmer for a good 5-10 minutes.
** For Tempering/ Pannaka/ Tadka : Add the finely chopped onions into a small pan along with Oil and fry on medium heat until it turns to even light golden brown colour. Remove and pour it over the curry and mix well.
** Remove the curry from fire and keep it aside covered for about 20 minutes for the flavors to be infused well into the curry. Before serving check consistency as it tends to thicken up, add hot water if desired only, mix well and its ready.
** “Vatano- Kadgi-Batate Ambat (Green Peas- Raw Jackfruit- Potato Curry)” is done and ready to be served. Tastes excellent served with Ukde SheetHa (Red Boiled Rice), steamed rice or any mildly spiced rice dishes, though you can serve it with Idly, Roti or Chapathi too. Home cooked food is best way to keep your family safe, active and healthy. Do try out this combination and enjoy with your family and friends before the season of fresh green peas comes to an end and do give me a feedback too if possible, it encourages me do better.
** There are many more "Ambata/ Ambat" recipes both Veg and Non-Veg included in the Blog which you can browse through the common link provided below ….
No comments:
Post a Comment
Thanks.