Oriya Style Ambila Recipe – Sweet & Spicy Mixed Vegetable Sabzi

Ingredients

• 1 teaspoon Mustard oil
• 3 cloves Garlic finely chopped
• 2 Green Chillies finely chopped
• 2 Tomatoes finely chopped
• 1 tablespoon Gram flour (besan)
• 1/4 cup Curd (Dahi / Yogurt)
• 1 teaspoon Panch Phoran Masala
• 15 grams Tamarind soaked in water
• 1/4 cup Kaddu (Parangikai/ Pumpkin) cut into cubes
• 1/4 cup Mooli/ Mullangi (Radish) cut into cubes
• 1/4 cup Colocasia root (Arbi) cut into cubes
• 1/4 cup Brinjal (Baingan / Eggplant) cut into cubes
• 1 Carrot (Gajjar) cut into cubes
• 2 Bhindi (Lady Finger/Okra) cut into small pieces
• 1 Drumstick cut into 1 inch pieces
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder
• Salt as per your taste
• Oil as required

Steps

1. To begin making Ambila Recipe, prepare all the ingredients and keep them ready.
2. Soak the tamarind in hot water for 15 minutes and extract the tamarind water from the pulp. You will get approximately 1/2 cup of tamarind water. Keep aside.
3. In a bowl, add curd/dahi, besan and 1/4 cup water and stir to combine well until there are no lumps. Keep aside.
4. Heat mustard oil in a pressure cooker over medium heat. Add the garlic and green chillies along with the tomatoes. Saute the tomatoes until it becomes soft and mushy. Add the panch phoran masala, turmeric powder and red chilli powder.
5. Saute for a few seconds. Add the tamarind water, stir in the salt and the cut vegetables.
6. Cover the pressure cooker and pressure cook the Oriya Ambila for 2 to 3 whistles and turn off the heat. Once done allow the pressure to release naturally.
7. Once the pressure releases, gently give the Oriya Ambila a stir. Stir in the yogurt mixture and give the Oriya Ambila a brisk boil for 3 to 4 minutes until the besan gets well combined to form a delicious Ambila – mixed vegetables gravy. Check the salt and adjust to suit your taste.
8. Once done, turn off the heat and transfer the Oriya Ambila to a serving bowl and serve hot.
9. Serve Oriya Style Ambila along with Steamed Rice and a dollop of Gheefor a perfect weekday lunch.