26 September 2014

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Bataate vataane ambat - Potato green peas curry

aloo matar curry recipe
Bataate vataane ambat  - Today I have come up with one easiest and simplest  ambat recipe of Karnataka, prepared with potato and green peas. It has mildly spiced coconut based gravy which really goes well with hot rice and chapati. There are number of ways by which you can make ambat. But this is the simplest method with very few ingredients. Check out other  dal, sambar, saaru recipes. Curry is called as ambat in konkani language. Curries are staple food in this region. It is usually served with steamed rice. The coconut based masala paste for this curry is made by grinding the coconut and other ingredients to a smooth paste. These types of curries can be made using some other vegetables like brinjal, raw banana, french beans, chickpeas, green peas, black eyed beans etc.

 Bataate Vataane Ambat Recipe
potato-greenpeas-curry for rice and chapati
Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Main-Curry
Cuisine : Konkani
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 large potato / aloo / bataate
  • 1 cup green peas/ matar / vataane
  • Salt as required
Grind to paste
  • 1 cup grated fresh coconut
  • 1 tsp coriander seeds, fried
  • 10 fenugreek seeds / methi dana, fried
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 4 flakes garlic / lasun, peeled
  • 1 large grape sized tamarind
  • 1/4 tsp garam masala
For the tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • A pinch of asafoetida / hing
  • 7 - 8 curry leaves
Method
  1. Wash the potato and peel it. Cut it into medium sized cubes. Boil the potato and green peas separately until soft. Keep it aside.
  2. Fry the coriander seeds and fenugreek seeds separately in little oil and keep it aside. 
  3. Grind together the coconut, coriander seeds, methi, chilli powder, turmeric powder  to a smooth paste, using some water. 
  4. Once the masala paste become very smooth, add the tamarind and garlic, and grind it again to a smooth paste. Use water if required.   
  5. Transfer this masala paste to a pan and add salt. Add required water to  make the medium thick curry consistency. Bring it to boil. 
  6. Once the masala paste starts boiling, add the boiled potatoes and green peas. Add the garam masala and mix gently. Further boil it and simmer till you get the desired consistency. 
  7. When it is done, make a tempering  of mustard seeds, curry leaves and hing. Pour this tempering on the boiling saaru.  Remove from the flame and Mix gently.
  8. Serve hot with chapati and rice.
potato-greenpeas-curry for rice and chapati

6 comments:

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