I'm not a big fan of bottle gourd (dudhi, lauki or churakka in malayalam) and here I'm making an effort to like the vegetable. Ambat is a konkani dish with coconut based gravy and tamarind or kokum or bilimbi (irumban puli) is added for sourness. Addtion of cooked toor dal and coconut gravy made bottle gourd more appealing to the palate. It tasted like a distant cousin of sambar because of the addition of toor dal and tamarind pulp. Loved it with both rice and chapathi.
Recipe Courtesy: The Indian Food Court
