Ridge Gourd Ambat | Vegetable Recipes | Sanjeev Kapoor Khazana

Learn how to make Ridge Gourd Ambat a vegetable coastal delight in this video.

RIDGE GOURD AMBAT

Ingredients

500 grams ridge gourd, peeled and cut into 1 inch pieces
½ cup scraped fresh coconut
3-4 dried red chillies
½ cup split pigeon peas (toovar dal), soaked and pressure cooked with ¼ teaspoon turmeric powder
Salt to taste
4-5 kokum petals
10-12 tirphal, soaked
1 tablespoon coconut oil

Method

1. Grind coconut and the dried chillies to a fine paste with
sufficient water.
2. Heat a nonstick pan. Add the gourd, cooked dal. Add half cup
water, cover and cook till the ridge gourd is tender.
3. Add salt and add the ground mixture and mix well. Cook for
two to three minutes.
4. Add tirphal to the gravy. Add the kokum petals and mix well.
5. Drizzle coconut oil and mix well. Lower the heat and cook for
two minutes.
6. Serve hot.

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Cuisine - Karnataka

Course - dal

Dish - dal