Recipe: To Try At Home Elephant apple Ambila

Recipe: To Try At Home Elephant apple Ambila Delicious, fresh and tasty.

Elephant apple Ambila. Ghanta Tarkari is a signature Odia recipe where variety of vegetables are cooked with soaked pulses and legumes in huge quantities and distributed among neighbors. Due to the presence of so many vegetables, the nutrient content of this curry is also high. This mixed vegetable dish from Odisha is somewhat similar in the lines of Aviyal of Kerala or Undhyoo of Gujarat.

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You can cook Elephant apple Ambila using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Elephant apple Ambila

1. You need 25-30 gm of Overnight soaked rice.

2. Prepare 20-25 gm of Overnight soaked black choley.

3. It’s 1 of chopped ash gourd (kakharu).

4. Prepare 2-3 of elephant apple (oou).

5. It’s 3-4 of drumsticks.

6. It’s As needed of Grated coconut.

7. Prepare of as required Salt, turmeric powder, cumin powder, red chilli powder.

8. Prepare of as required Panch phoran masala.

9. It’s of as required Jaggery.

10. It’s leaves of as required Curry.

11. Prepare 15-20 gms of Fried Peanuts.

12. It’s 1-2 of Dry red chilies.

13. Prepare of as required Water.

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Right from pumpkin, ash gourd, green papaya, pointed gourd, snake gourds, ridge gourds, drumsticks, plantain, brinjal, mature cucumber, tubers like elephant foot, sweet potatoes, leafy greens like pumpkin leaves, amaranth stalks, etc. are cut into chunky pieces.

Elephant apple Ambila step by step

1. Chop the ash gourd, cut the drumsticks and make slices of elephant apple and wash them well..

2. Make a fine paste of the rice with water..

3. In a pot, take the cut veggies (ash gourd, drumsticks, elephant apple), black choley with water, salt, turmeric powder as required and give a boil to them until cooked..

4. Then add the rice fine paste to it and continuously stir it to avoid lumps in a low flame until they get to thicken..

5. Then add grated coconut, Jaggery as required, the fried peanuts and give it a mix..

6. Now in another pan, make a tadka (tempering) with 2-3 tpsps of oil,panch phoran masala, curry leaves, 1-2 dried red chilies and then add the tadka to the Rasam and mix it well..

7. Then at the end add some cumin powder, red chilli powder and give it a mix..

8. It would taste the best when it is cold(you can serve them hot also), so serve them with steamed rice or you can eat it separately and ENJOY…♥️♥️.

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Right from pumpkin, ash gourd, green papaya, pointed gourd, snake gourds, ridge gourds, drumsticks, plantain, brinjal, mature cucumber, tubers like elephant foot, sweet potatoes, leafy greens like pumpkin leaves, amaranth stalks, etc. are cut into chunky pieces.

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