DOUBLE BEANS AMBAT
The main ingredient in today's recipe is popularly called Double Beans in India. The formal name for them is Lima Beans or Broad Field Beans. It might interest you to know that they have numerous health benefits apart from being so tasty when used in dishes.
Elsewhere in this blog, you will recipes for other dishes made with double beans such as:-
I have used fresh double beans as they are easily available this time of the year. However, if you do not get fresh double beans, you can use the dried ones after soaking them in water overnight.
The distinctive feature of the Konkani ambat is the aromatic seasoning with onions which adds to the taste of the dish.
The addition of 1 tsp of Raw Rice while grinding improves the texture of the ground masala.
- Double Beans, 1 and 1/2 cups
- Medium-sized Potatoes, 2
- Turmeric Powder, (Haldi), 1/4 tsp
- Fresh Coconut Gratings, 1 cup
- Byadgi Red Chillies, 5
- Tamarind, size of a small marble
- Raw Rice, 1 tsp
- Large-sized Onion, 1- for seasoning
- Salt, to taste
- Coconut Oil, 1 tbsp
Peel and wash the double beans
Wash, peel and cube the potatoes
Wash, peel and finely chop the onion
Roast the Byadgi Red Chillies in a little oil
Place the double beans and potatoes in a vessel with adequate water, turmeric powder and a little salt, pressure cook for 1-2 whistles or till they are done
Once the cooker cools, remove the vessel with the cooked beans and potatoes and keep aside
In a mixer jar, grind together the coconut gratings, roasted Byadgi chillies, tamarind, and raw rice, to a smooth paste adding the required amount of water
Add this ground paste to the cooked beans and potatoes, add salt to taste and mix well
Add water as required to get a gravy consistency, and bring this to a boil
Reduce the flame and let it simmer for about 5 minutes, stirring from time to time, then switch off the gas
Heat 1 tbsp of coconut oil in a seasoning pan, when it gets hot add the finely chopped onions and fry till they turn golden
Add this seasoning to the ambat. Serve hot