26 February, 2018

Almi ani Batat che Ambat| Tangy Mushroom and Potato Vegetable Recipe

Name: Almi ani Batat che Ambat| Tangy Mushroom and Potato Vegetable Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
Ingredients: 2 cups button mushrooms; 4 medium potatoes boiled; 200 ml Coconut milk (I did not use); Salt to Taste; 1/4 cup fresh coconut (grated ); 2 medium Onions (chopped optional); 4 Garlic cloves; 4 green chilles (adjust as per taste); 10-11 Kokum (soaked in 1 cup water); 2-3 tsp Oil; 1 tsp Mustard seeds; A few curry leaves; 2 green chilles (slit); asafoetida a pinch

Comments : 71 Posted in : Accompaniments, Bachelor Recipes, Breakfast, Brunch, Curry, For the Tiffin Box, Goan, Gravy, Indian Cuisine, Kid Friendly, Kokum-Sola, Meal, Mushrooms, Potato/Batati/Batata/Batat, Side Dish, Simple and Healthy Vegetarian Diet in Old Age, Tiffin box ideas, Vegetable Sides, Vegetables on February 26, 2018 by : ArchanaPotdar Tags: Accompaniments, Almi ani Batat che Ambat, Bachelor Recipes, Brunch, curry, Everyday meal, Goan Cuisine, Gravy, Indian Cuisine, Kid Friendly, Mild Curry, Quick Meal, Side Dish, Simple and Healthy Vegetarian Diet in Old Age, Tangy Mushroom and Potato Vegetable Recipe, Vegetable Sides

Almi and Batat che Ambat is a spicy and tangy Mushroom and Potato Vegetable that is finger licking delicious.

Almi ani Batat che Ambat

As a part of “Ssshhhh Secretly Cooking” for February 2018, we have been challenged to make recipes from Goa! The challenge is your partner who was to give 2 secret ingredients. You are to cook from the state chosen using the ingredients given.

This month my partner is Sasmita who has chosen kokum and garlic as my ingredients. Simple and everyday ingredients but I could not, however, think of any recipe using the two! The only thing that I could think of was Futi Kadi and Sol Kadi, both are relished at home and much anticipated!

There are many vegetarian dishes in Goan Cuisine. Here are some treasures that I have tried from the Goan Cuisine (these are a few that are lost when I got hacked).

Around this time my husband, Girish was hospitalised. For a person who is very active and never sick, it was a very something of a humbling experience for me.

I woke up to the fact that I am a pawn in God’s Plan! It also woke us to the fact that we have to change our lifestyle.

And for once I am thankful that that is all we have to do!

What seemed like an unscalable task, something that happens in others life was happening in my life and I am trying to include a new healthier diet for us.

We are yet to decide if we want to switch to a vegan diet but since we love to eat fish I think that will be very difficult. Still, we will cross the bridge by and by slowly and steadily.

Once home I decided that we need to cook for the challenge. So I contacted David D’Souza who shared 2 recipes with me. He recommended Mushroom Ambat and am I glad I did it.

Now for changes, David has used coconut milk I have used water instead also I ground some onions with the masala. Basically, because I need to watch the amount of coconut. The onion for no other other reason but because it was chopped up and kept and I did not want to put it in the fridge. David had used tamarind extract and as he suggested I have used kokum water.

One more thing when using water in the vegetable add little say 1/2 cup in case your mushrooms are not cooked and /or you want some more gravy use another 1/2 cup.

We had this vegetable for dinner but will enjoy it for breakfast or lunch also.

Almi ani Batat che Ambat

Almi and Batat che Ambat| Mushroom and Potato Sour Vegetable Recipe

Serves: 4
Preparation time: 5-10 minutes
Cook Time: 15-20 minutes

Ingredients:

2 cups button mushrooms
4 medium potatoes boiled
200 ml coconut milk (I did not use)
salt to taste

Masala ingredients:

1/4 cup coconut grated
2 onions chopped (optional)
4 cloves garlic
4 green chillies
10-11 kokum soaked in 1-cup water

Seasoning ingredients:

2 – 3 tsp of oil
1 tsp mustard seeds
a few curry leaves
2 green chillies slit
1 pinch hing/asafoetida

Method:

Chop the mushrooms and potatoes to even sized pieces.
Grind the masala ingredients of coconut, onions, garlic, chillies to a fine paste.
In a kadhai/wok, mix the mushroom and potatoes.
Mix in the salt.
Add the coconut milk (if using) and ground masala to the kadhai/wok.
Add the kokum water and cook on low to medium heat.
In a small kadhai/wok heat the oil and splutter the mustard seeds with the curry leaves and chillies.
Once fried add the hing to the seasoning mix. Keep aside.
Meanwhile, the curry will come to boil, and the mushrooms are almost cooked, add the seasoning mix to the pot.
Stir and cover the pot and switch off the heat.
Serve hot with steamed rice, pav, or chapatti.

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