Kele Ambat is the authentic traditional Kochi Konkani dish that is prepared during festival . It is simple , mild sweet and bit spicy flavoured curry . Goes well as side dish with rice . But you can have it alone without mixing it with rice .

Ingredients :

1 . Ripe Plantains ( Nendra bale kele ) – 2 – 3 .

2 . Chick Peas ( Bengal gram dal ) – 1 cup .

3 . Coconut – 1 full or 3 – 4 cups of grated coconut .

4 . Red chillies – 2 .

5 . Cashew nuts – 8 – 10 .

6 . Turmeric powder – 1/4 tsp .

7 . Jaggery powder – 2 cups .

8 . Salt – 1/2 tsp .

For seasonings :

Coconut oil – 2 tsp .

Mustard seeds – 1 tsp .

Cumin seeds – 1/2 tsp .

Curry leaves – 1 sprig .

Method :

1 . Wash and pressure cook gram dal and cashew nuts for 3 whistles .

2 . Grind grated coconut with chillies and turmeric powder to a fine paste using enough water .

3 . Wash , peel and slit length wise then cut 1 inch pieces of Plantains .

4 . In a heavy bottom vessel , cook plantains , jaggery powder and salt with about 2 cups of water . Cook about 8 – 10 minutes .

5 . Add cooked dal to this , mix it well , now add ground masala .

6 . Simmer the flame stir thoroughly and cook about 7 – 8 minutes or till raw smell of the masala goes .

7 . In a small pan heat oil add mustard seeds when it starts to splutter add cumin seeds and curry leaves , switch off the flame .

8 . Add this seasoning to the Kele Ambat .

9 . Serve hot .

Note : The plantain should be firm and ripe . Over ripe bananas will turn soggy and squishy .

6 .