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.
Comments