Vegetable Ambot Tik

Name: Vegetable Ambot Tik
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 200 g potato (peeled and cubed); 120 g carrot (peeled and sliced); 180 g cauliflower (cut into small florets); 100 g green peas; 1 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 5 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dry red chili (soaked in warm water); 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch turmeric powder; 20 g tamarind (soaked in warm water); 1 tsp jaggery (grated); 2 tbsp oil; 0.5 tsp salt; 2 cup water

RATING

4.3/5(28)

TASTE SCORE

8/10

This Goan-style curry balances sour tamarind, gentle heat, and warm spices in a light gravy packed with mixed vegetables. It is bright, comforting, and especially good with steamed rice or pav on the side.

PREP

20m

COOK

30m

SERVES

1 KATORI

213 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Soak the tamarind and red chilies.
Soak the tamarind and dry red chilies in a little warm water for 15 minutes to soften them before grinding.
boil · ~10 min
Boil the vegetables until just tender.
1.Add potato, carrot, cauliflower, green peas, 1.5 cups water, and salt to a pot.
2.Bring to a boil over medium heat.
3.Cook until the vegetables are just tender but still hold their shape, about 8 to 10 minutes.
TIPDo not overcook the vegetables or they will break apart when simmered in the gravy.
saute · ~10 min
Cook the onion, tomato, ginger, and garlic.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, about 4 minutes.
3.Add garlic and ginger and cook for 1 minute.
4.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
mix · ~3 min
Grind the ambot tik masala.
Blend the soaked tamarind, soaked red chilies, cooked onion-tomato mixture, cumin seeds, black peppercorns, turmeric powder, and a little soaking water into a smooth paste.
simmer · ~10 min
Simmer the masala with the vegetables.
1.Pour the ground masala back into the pot.
2.Add the boiled vegetables with their cooking liquid and the remaining water.
3.Stir in the jaggery and bring to a gentle simmer.
4.Cook uncovered until the gravy thickens slightly and the vegetables absorb the flavors, about 8 to 10 minutes.
TIPThe curry should taste more sour than sweet, with just enough jaggery to round out the tamarind.
serve
Serve hot.
Serve Vegetable Ambot Tik hot with steamed rice or pav.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potato and carrot to a similar size so they finish cooking at the same time and stay intact in the gravy.
2
Reserve the vegetable cooking liquid; it carries starch and flavor that helps the ambot tik gravy taste fuller.
3
Blend the masala very smooth so the curry has the light, even texture typical of this style.
4
Simmer uncovered only until slightly thickened; the gravy should stay pourable, not heavy like a stew.
5
Taste after simmering and adjust tamarind or jaggery only at the end, once the sourness has settled into the curry.
6
This curry tastes even better after 30 minutes of resting, when the vegetables absorb the spicy-sour masala.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use 1 tablespoon oil and cook the onion slowly with a splash of water; the curry stays bright and lighter for everyday meals.

spicier

Spicier

Add 1 to 2 extra soaked dry red chilies or a few more peppercorns if you want a sharper, more traditional heat.

jain

Jain

Skip onion, garlic, ginger, and potato; use more cauliflower, peas, and carrots, and grind the masala with tomato, tamarind, chilies, cumin, and pepper.

bean rich