Sunday, January 13, 2008

Ambat Batat

Ambat means sour. Ambat Batat can be translated as sour potatoes. But actually with the jaggery in it, it has a nice touch of sweetness as well. This curry generally is made on the religious festivals or poojas (since no onion nor garlic!) in the Maharashtrian GSB households. This special recipe is from my paternal grandmother's repertoire. and why "batata" (potato) suddenly becomes "batat" in this curry, is a puzzle to me! :-)

Ambat Batat
आंबट बटाट
Sour Potato Coconut Curry
5 Medium potatoes, boiled, peeled, cut into wedges
Salt to taste
1/2 tbsp Jaggery

Grind to a coarse paste
3/4 cup fresh Coconut
1 tsp Tamarind
3/4 tsp mustard seeds
1/4 tsp fenugreek seeds
5 dry red chilies

1/2 tsp Mustard seeds
1/8 tsp Methi seeds
1/2 tsp Turmeric powder
1/4 tsp asafoetida

1. Pressure cook potatoes and peel them. Cut them into wedges.
2. Grind the masala to a coarse paste.
3. Heat oil in a saucepan. Add all the ingredients for the tempering.
4. Add potato wedges. Give a quick stir.
5. Add masala and 1/2 cup water.
6. Bring it to boil. Add salt and jaggery.
7. Simmer for a few minutes.

Note -
1. The consistency of this curry should be thick enough to stay at one place when served in a plate, but at the same time, thin enough to be eaten with rice as well.
2. This curry tastes mild, sweetish sour. It is not meant to be overwhelminingly sour though the name says "Ambat" or sour.


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