Monday, 10 August 2015

Methi pallo Ani Seemebadane ambat-Fenugreek Greens and Chayote Squash in Spiced Coconut Masala Seasoned with Onions

This is yet another authentic version of ambat,a combination of greens with a vegetable unlike in my past previous post,jeev batane ambat with a combination of vegetable and a pulse/legume.The taste is unique but the flavour of fenugreek makes it more healthy and tasty.Similarly any other leafy greens may be combined with a vegetable(sambhar cucumber,chayote etc).Tastes best when served with white/boiled red rice and a stir fried vegetable(upkari).


Methi leaves(cleaned,washed)                     1cup
Onion,chopped(M)                                            1 nos
Chayote(S)peeled,cubed                                 1 nos
Tuvar daal (split pigeon peas)                    1tbsp
(soak for 20 minutes)

For masala:

Fresh grated coconut                                        1/2cup
Jeera(cumin)                                                       1/2tsp
Tamarind                                                               size of a peanut
Roasted red chillies                                           3-4

Other ingredients:
Salt                                                                          to taste
Jaggery                                                                 1tsp

For seasoning:
Oil                                                                           3-4tsp
finely chopped                                                  1nos

  • In a pressure cooker take the tuvar daal,chayote chunks,onion,and methi leaves(only leaves),add a cup of water and cook for 1 whistle then lower the flame for 2 minutes.switch off
  • Prepare a smooth masala with contents mentioned  in the masala using required quantity of water.
  • Transfer the pressure cooked contents into a soup pot,add salt,jaggery and bring to boil(if water is too much set it aside in a bowl for consistency adjustments later)
  • Add the prepared masala and water(used reserved water if any)to get curry consistency and bring to a good rolling boil and lowering the flame cook for further 5-7 minutes for the rawness of masala to fade off.
  • In a small seasoning pan heat oil and saute onions to golden brown and pour over the cooked curry.
  • Switch off the flame.
  • Serve with white/red rice.
Chayote squash-

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