Jeev Batani Ambat

                      Winters are the time  when we get plenty of fresh vegetables and Tender Green Peas is one among them. Though we get the frozen ones all year round I always look forward to this season so that I can stock up the fresh green peas and prepare my favourite dishes.  Ambat is the first thing that comes to my mind and is a family favourite. Most of the Ambats are prepared using toor dal but here I am using green peas and coloured cucumber(madras cucumber/magge). Same recipe can be used to prepare ambat with tender toor/tuvar(jeevi tori).

Batani ambat


  • Handful of green peas
  • 1/2 cup of coloured cucumber(magge) chopped into medium size pieces without skin
  • 3/4 cup coconut
  • 4-5 red chillies roasted
  • Small lemon sized tamarind
  • 1 onion cut into chunks
  • Salt to taste
For seasoning:
  • Tbsp of oil
  • 2 medium onions chopped finely
  1.  Pressure cook the tender green peas and the coloured cucumber pieces with onion chunks adding a pinch of salt for 2 whistles  .

2. Grind coconut, red chillies and tamarind to a smooth paste as shown below.

3. Once the pressure is released remove the boiled veggies   to a big vessel and add the ground paste to it.

4. Add water and salt and boil it well for some 5-10 minutes adjusting the consistency as  you prefer.


  1. Heat oil in the pan and fry onions till golden as shown in the picture below.
  2.  Pour this seasoning over the curry and close the lid .
  3.   Enjoy as a side dish or as an accompaniment to rice.


  1. Add water depending upon how you want the curry, the above picture is of medium consistency and can be used as an accompaniment to rice .
  2. Here’s a picture of ambat prepared with tender tuvar/jeev tori using the same method., just substitute peas with tender toor/tuvar/tori.

3 replies to “Jeev Batani Ambat

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