Green Peas in Konkani is called Batani and Ambat is just a name for the curry. Very coconutty and smells heavenly because of the fried onions which are added as the tempering. The tamarind added makes it a little sour, the fried onions add a little sweet to the curry and the red chilli’s of course make it hot.
Ingredients
1 cup fresh or frozen green peas
1/2 cup cauliflower/gobi cut into florets
Salt to taste
For the masala paste:
1 cup grated coconut
Chickpea size tamarind
4 byadgi or Kashmiri red chillies roasted in 1/2 tsp oil
Grind these ingredients into a fine paste
For the tempering:
5 tsp oil
2 finely chopped onions
Procedure
Wash the green peas, add a little salt and 1/2 cup water and cook in the cooker for 2 whistles
Put the gobi florets in warm water with salt for 20 mins, wash well and cook it in a vessel with little salt and water till it becomes tender
Mix both cooked peas and gobi in a vessel, add the masala and add water if needed to adjust the consistency of the gravy (semi-thick )
Let t boil for 5-10 mins, turn off the flame
In a small pan heat oil, add the chopped onions and fry till they turn golden brown
Add this tempering to the prepared curry and close the lid
Serve hot with rice.
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