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Writer's pictureNandini R Kini

Green Peas and Gobi Ambat / Batani Ambat

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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