Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.
1 cup Curd (Dahi)
3-4 tsp Gram flour (Besan)
1 tsp Turmeric (Haldi) powder
Salt as per taste
2 cups Water
Vegetables Needed :-
100 gms Pumpkin (Cut in small pieces)
1 Brinjal (cut in lengthwise)
1 Radish (Cut in lengthwise)
2-3 Ladies finger (cut in long size)
1 Potato (cut in vertically)
2 Arum (Saru) (cut in cubes)
1 Drumstick (cut in small pieces)
A piece of Dried Mango slice
For Tempering :-
2-3 tsp Mustard oil
1 tsp Panch Phutan
2 Dry Red chillies
Few Curry Leaves
A pinch of Hing
2 tsp Garlic-Green chilli paste
- Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame.
- Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
- When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
- For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables.