Thursday, 22 August 2013

"Batani Ambat" or Green Peas in Onion seasoned Coconut gravy


"Batani Ambat" is a very common side-dish made in most Konkani homes.
"Batani" means green peas and "Ambat" is a mildly coconut based curry seasoned with onions.
This dish goes very well with white rice and when its slightly more spiced it goes very well with Chapatis.

This "Batani Ambat" used to be a staple in my Paternal grand parents house especially in the green peas season. Since dried green peas can be stored for a long time, and used just like fresh peas when soaked for sometime, this side-dish used to be made atleast once a week there, due to which the taste of this dish made by my "Bapama" / paternal grandmom still lingers on my taste buds.

Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. Fresh pea pods are excellent source of folic acid. Fresh green peas are very good in ascorbic acid (vitamin C).
Green peas are one of the common ingredients in winter season dishes in North India. 
Fresh green peas also known as "Mutter" in hindi are added to variety of mouth-watering recipes like Aaloo- mutter, Mutter-paneer and Mushroom Mutter.
Here is a south Indian Konkani delicacy made from fresh green peas. One of the easiest dishes to make and very healthy too.
You could also use frozen green peas available in most super markets.

Serves 4
Ingredients:
Fresh green peas - 200 gms
Coconut fresh/desiccated - 1 cup
Fried Dry red chillies - 2 ( you could use more if you like spicy curry that goes well with chapatis)
Tamarind - 1 small piece
For seasoning:
Oil - 2 tsp (use coconut oil for authentic konkani taste)
Onion - 1 large - finely chopped
Method:
Grind coconut, fried dry red chillies and tamarind to a smooth paste with 1-2 cups water.
Meanwhile boil the green peas in a cooker for about 5 mins or till done.
Now put the ground paste in a big vessel along with the boiled green peas and bring to boil.
Take a seasoning pan, keep on low heat, add oil, fry the onions till golden brown and pour over the boiling curry.
Serve hot with rice.

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