Bottle gourd in coconut gravy – Ambat

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How long it takes: 45 minutes

Number of servings: 5-6

Bottle gourd is a veggie which is good for health, though not very popular.  The present younger generation has no fancy for this vegetable as compared to that for Cauliflower, Capsicum etc. I have already put up bottle gourd peel curry, bottle gourd Payasam etc.  Today, I would like to put up bottle gourd in coconut gravy with Toor dal. We call it Ambat in Konkani. Ambat can be prepared using any vegetable and will be very tasty and is one of the favorites of all of us in the family. Though the taste of the dish goes as per the vegetable used for the dish, one can try it out with any greens like the Malbar spinach, Methi leaves, and veggies like the White Raddish(Muli), Kohli(Navilkosu), Cabbage etc.

What you need to have:

1. Chopped Bottle gourd(Tender) – 4 cups

2. Toor Dal – 1/3 cup

3. Onions – 2

4. Tomato – 1

Fresh tender bottle gourd

Ingredients of bottle gourd Ambat

What you do with what you have:

1. Wash and peel the gourd into bite size pieces and keep it aside.  One can even use the peels to prepare curry which tastes really great and I have already put up on this blog.  Also, wash, peel and chop onions.

Chopped onions

2. Cook chopped gourd, toor dal, and half the quantity of onions and tomato in the cooker adding a little salt till done and is as shown in the image below.

Cooked dal and gourd mix

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/2 cup

2. Red chilies – 4-5

3. Bilimbi or Tamarind pulp – 2-3 (1/2 Teaspoon)

4. Turmeric powder – 1/2 Teaspoon

Ingredients of Wet Masala

3. Place a spatula with 1 teaspoon of cooking oil on medium flame and when hot, stir fry red chillies in it. Grind all the ingredients of wet masala in the mixer adding required quantity of water to a medium fine consistency.

Ground wet masala

4. Transfer cooked veggie-dal mix to a broad based bowl and place it on medium flame. Add ground wet masala from step-3 to it and bring it to boil stirring occasionally and adding water to bring it to required pouring consistency. Check for salt.

5. Place a spatula with 2-3 Teaspoons of cooking oil in it on medium flame.  When heated fry remaining onions in it to light brown colour.  Add this to the cooked gravy from step-4 to it.  Ready to serve Ambat is as shown in the image below.    Enjoy it with white rice and papad or some spicy wafers!!!!!

Ready to serve Bottle gourd Ambat.

How long it takes: 45 minutes

Number of servings: 5-6


8 thoughts on “Bottle gourd in coconut gravy – Ambat

    Priya said:
    December 4, 2010 at 2:06 am

    Very inviting dish, yummy..

      prathibalrao responded:
      December 6, 2010 at 8:39 am

      Hi Priya,

      Thanx a lot for ur feed back as usual.

    shriannalakshmi said:
    December 4, 2010 at 9:47 am

    Happy to c u after a short break.Liked this dish.Is this served with rice or any other dish?

      prathibalrao responded:
      December 6, 2010 at 8:31 am

      Hi Sriannalakshmi,

      I was a little busy with my son’s wedding and so i just took a break for a while.

    Deepa said:
    January 20, 2011 at 8:21 am

    Hi there,
    Tried the bottle gourd ambat..loved it with both rice and chapathi..i’ve put a picture in my blog

      prathibalrao responded:
      January 22, 2011 at 10:17 pm

      Hi Deepa,

      Your recipe photo looks much better than mine. Thanx a lot for ur comments.

    Haru said:
    February 8, 2011 at 12:54 am

    Hi Amma,

    Made Ambat yesterday for lunch. Turned out superb and the husband was very pleased! I used radish and chayote (squash) in my Ambat this time and now look forward to trying it out with other vegetables. One question I had was about the dal – is only toor dal supposed to be used in Ambat? I wondered if yellow split moong dal could be used.

    I think if I stick to your instructions, I should be able to manage Konkani cooking very easily This happens to my favorite dish and also as close to ‘Mor Kozhambu’ a Tamilian dish as possible in the presence of my curd-detesting husband ! And it was yummmm, of course 😀


    Cabbage Sanno Polo « The Indian Food Court said:
    March 8, 2011 at 6:35 am

    […] kosu in Kannada is a versatile vegetable which is used in so many dishes like the curry, bhuthi, ambat, cabbage vada, cabbage paratha, Cabbage bhath and finally Cabbage spicy dosa which we call […]

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