This is simple curd based curry adding mostly tubers vegetables. This kochi G S B Konkani style dish . Served in temple feast during Karthik month . During Deepavali day most of kochi Konkanis prepared this dish in their home. Thakka ambat is prepared with vegetables like ash gourd, potato , mande ( colocasia or arbi ) , kook ( Chinese potato ) and Kachil ( greater yam ) a variety of yam available during winter . Adding kachil makes the curry more delicious. You can make this dish without adding kachil . This root vegetable rarely available. In this dish I am not add kachil.

Ingredients:

1 . Ash gourd – 2 cups .

2 . Potato – 1 .

3 . Chinese potatoes – 5 – 8 .

4 . Colocasia – 1 cup .

5 . Green chilies – 4 – 5 .

6 . Thick curd – 1 cup .

7 . Grated coconut – 2 cups .

Salt to taste .

For seasoning:

Oil – 1tbsp .

Mustard seeds – 1 tsp.

Cumin seeds – 1/2 tsp .

Curry leaves a few.

Method :

1 . Remove the outer skin of the ash gourd and remove the seeds, wash and cut into one inch square pieces. Remove the outer skin of the potato , Chinese potato and arbi . Wash and Cut in to square pieces .

2 . Cook these vegetables with whole green chilies. When green chilies are half cooked take them out and keep aside . Add salt to vegetables and cook till soft but not mushy , then keep aside .

3 . Grind the grated coconut with half cooked green chilies till fine paste .

4 . Add the ground paste to the cooked vegetables and bring this to boil with little water for 2 – 3 minutes on low flame. Switch off the flame .

5 . Add the whisked curd and mix well .

6 . Heat oil in a pan and splutter the mustard seeds then add cumin seeds and curry leaves .

7 . Pour this seasoning over the Thakka ambat and keep the vessel covered for 2 – 3 minutes .

8 . Yummy Thakka ambat is ready to serve with rice .