A Konkan curry.
cup of mellow, deep heat and natural sweet.
some waves of its own.
Mixed Vegetable Ambat (Curry) - Heavily adapted from the beautiful Almbe Garam Masale Ambat recipe from Aayi's Recipes for entry in the Grindless Gravies event (see details below recipe.)
2 cups mushrooms, sliced
1 heaping cup cauliflower florets (1/2 head of cauliflower)
1 large potato, peeled and cubed
1/2 large onion, chopped
1 cup dessicated, unsweetened coconut
1 cup coconut milk
1/2 teaspoon tamarind extract
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/3 teaspoon ground black pepper
1 teaspoon ground coriander seeds
2 heaping tablespoons dried red chili flakes
2 tablespoons oil
In a large pot, combine the vegetables with 1/2 cup of water and bring to a slow boil. Cover and simmer for 10-15 minutes, or until the cauliflower and potatoes are tender.
In a large skillet, heat the oil then fry up all the ground spices until they darken in color and begin to sizzle. Remove from heat. Add the dessicated coconut, coconut milk and tamarind extract, mixing well. Add the boiled vegetables to the spices, mashing a few of the potato cubes with a fork to help thicken the gravy. Add enough water (from 1-2 cups) to suit your preference for gravy consistency. [I started with 1 cup and wound up adding another as the gravy boiled down and thickened further.] Simmer on very low heat for 5 minutes. Add salt to taste.
Serve with rice, bread or pappadum. Serves 4. --
This post is being submitted to Sra of When My Soup Came Alive, creator of Grindless Gravies, an event featuring recipes of minimal effort and uncompromising maximum flavor. No appliances nor tools outside of a knife and fork were abused when adapting this recipe. All spices were purchased individually ground, approximating the measures vis-à-vis the whole spices. Dessicated coconut was also used to avoid having to grind anything into a paste. Though not as velvety smooth as a traditional sauce, the texture was pleasantly textured and satisfying.