Cucumber Recipes #3 - Sprouted Bagde Ambat | Lobia Red Black-eyed | Ambat Konkani Recipe

Lobia Red Black-Eyed Pea Curry

Kirlayle Bagde Ambat

Kirlayle Badge Ambat is a legume coconut based curry served along with rice. Kirlayle means "sprouted", Badge means "lobia/red black eyed pea" and Ambat means "coconut based stew curry".

Did you known you can make 6 to 7 types of dish from 1 Mangalore Cucumber.

Today, we are thrilled to introduce you to the unique and flavorful Mangalore Cucumber. We are here to give you a series of Mangalore Cucumber recipes. 

Lobia/Red black eyed pea

Sprouted Lobia

Pre-preparation:

To make this curry you need to sprout the red black eyed pea which takes 3 days:

1. Day 1 - soak for 8 hours
2. Day 2 - drain water and add in a steamer basket allow it to sprout(You can also hang in a cloth). Sprouting takes atleast 10 hours.
3. Day 3 - soak in water for 3-4 hours and peel it's skin. Ready to make curry.

Note: 

1. Do not throw any thing of Mangalore Cucumber. It can be used to make different dish. Check our YouTube Channel Amchi Vasari for more.

Serves - 4 people

Ingredients

1. Lobia/Chawli - 140 gram
2. Peeled and chopped mangalore cucumber - 235 gram
3. Onion - 1 large
4. Water - 3 to 4 cups
5. Salt as per taste
6. Tamarind - small lemon sized
7. Fried red short chilly - 5
8. Fried red byadgi chilly - 1
9. Coconut - ¾ medium sized coconut
10. Oil - 2 tbsp
11. Onion - 1 small

Method

1. For Sprouting Lobia
• Day 1 - Soak lobia in water for 6-8 hours.
• Day 2 - Drain water and place it in a steamer basket(vessel with hole) close it with a lid and allow it to sprout. Sprouting takes at least 10 hours.
• Day 3 - Soak in water for 4 hours and peel the skin off.
2. For Masala
• Grind tamarind, grated coconut, fried chilly and water together to smooth thick paste, keep it aside.
• Wash the grinder with little water and keep it aside.
3. For Curry
• In a cooking vessel add in chopped onion, chopped Mangalore cucumber, water and salt as per taste. Cook till 80%.
• Add in the sprouted lobia. Cook till it is soft. Do not overcook.
• Add in the masala and grinder washed water if required and give it a good boil. Add salt if required. 
4. For Tempering
• Add oil and small finely chopped onion and fry till it turns golden brown.
• Add the tempering into the curry.
• Serve hot with rice.

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Team Amchi Vasari

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