Ambat batat or tangy potato is a very simple dish cooked in many Maharastrian households in India especially during religious festivals. Generally, a fresh coconut is used and ground with spices which acts as the curry base. It is quite a rich dish. Here, I have used Doodhi or bottle gourd instead of potatoes. Bottle gourd is found in Indian grocery stores. Also, I used coconut milk instead of fresh coconut. That did reduce the taste level a bit - but I did not have access to fresh coconut or shredded frozen coconut. If you do have the latter, you can use the fresh coconut, grind it with some water and tamarind and use this instead of coconut milk.
Method and Ingredients:
2 cups of chopped doodhi/lauki (cut in big chunks)
1/2 cup coconut milk
1 or 2 red chillies
1/2 tsp mustard seeds or rai
Dash of hing or asofoetida
1/2 tsp each of turmeric, coriander, and cumin powder
3/4 to 1 tsp of tamarind pulp
Salt and sugar to taste
1. Prepping the doodhi: Wash the doodhi. Peel the outer skin with a peeler. Cut the doodhi into half. The inner core of this vegetable (pulp and seeds) ages over time. If the seeds appear translucent and thin, leave the pulp and seeds in. Alternatively you can scoop out the inner core. Chop the doodhi in big chunks as shown in the finished dish.
2. Heat some oil in a deep bottom skillet. When hot add the mustard seeds and dried red chillies. When they sputter, add a dash of hing. Add the doodhi right away. Turn the flame to medium. Sautee and let cook for 3 minutes. Now add the turmeric, coriander, cumin, salt, and sugar. Mix well and cover and cook for 5 to 8 minutes. Give it a stir a few times to ensure that it is not burning.
3. While the doodhi is cooking, mix the coconut milk with tamarind pulp and mix vigourously so there are no clumps in the mixture. Add this mixture to the doodhi and stir well. Keep the flame low and keep stirring for another few minutes.
Serve with roti or rice.
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