Manike cooked this curry with fresh polos from her garden. To cut them, she wedged a knife between her toes, with the blade facing upwards, then sliced the polos on the upturned blade. This is the traditional way women in the villages cut veggies — it looks dangerous but they have it down to a fine art. Another key ingredient in this dish is goroka, a dried sour fruit, and this is where the dish gets its name: ambula means ‘sour’ in Sinhala and polos means ‘young green jack
