Ghosale Ambat

                 Ghosale i.e ridgegourd as we all know is a very healthy vegetable with lots of fibre.Today am sharing the recipe of one of my favourite curry with ridge gourd i.e ambat.Ambat is a coconut based gravy dish  used as an accompaniment to rice  usually not made spicy.You can also check other recipes of ambat with vegetables Radish/Mulangi , Cabbagetender peas/jeev batani and tendle/ivy gourd . .

Ridge gourd ambat


  • 2 tender ridgegourds
  • 1-2 medium sized potatoes peeled and cubed(optional)
  • Handful of toor dal
  • 3/4 cup of coconut
  • 3-4 red chillies roasted
  • marble sized tamarind
  • Tbsp or two of oil
  • 1-2 onions finely chopped
  • Salt to taste
Lightly scrape or peel the ridge gourds ,chop them and cook in a vessel with water and salt till done.
  1. Pressure cook the toor dal and potatoes till cooked.
  2. Grind coconut ,red chillies and tamarind to a smooth paste using water as required
  3. Combine the toordal ,potatoes and cooked ridge gourd in a vessel.
  4. Add the ground paste to this vessel and mix well adding salt and required amount of water as per desired consistency.

5. Simmer on low flame for few minutes and switch off the gas.

6.Heat oil in a seasoning pan and fry chopped onions till golden brown and pour over the ambat.

  Serve the yummy ambat along with rice


  1. The consistency should be medium thick
  2. The curry is usually not spicy so adjust chillies depending upon their spiciness.
  3. Potatoes are optional and adding one or two gives a good volume to the dish
  4. The dish can also be seasoned with mustard and curry leaves and prepared on auspicious or religious days too .

4 replies to “Ghosale Ambat

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