Ambal ( Pumpkin) ...Typical Dogri Dish of Jammu

Today i m cooking one of my all time favorite dish of Jammu which is cooked in marriages and for most of the occasions. Its sweet and sour taste is mouth watering and no one can resist without tasting it

here is the Ambal  recipe

    INGREDIENTS   

250 gm pumpkin (Orange colored)

4-5 Tbsp tamarind paste

3 Tbsp jaggery, powdered

1/2 tsp methi dana

1 tsp ginger, chopped

1 tsp cumin seeds

4-5 Kashmiri dried red chillies

2-3 tsp turmeric powder

2 Tbsp refined oil

Salt, to taste

Red chilli powder, a pinch

Water

    PREPERATION     
Cut the pumpkin into medium sized cubes.

To make the tamarind paste, soak the dried tamarind (readily available at grocery stores) in warm water (Water should be enough to cover the tamarind entirely) for 10 minutes. Squeeze out the pulp & remove the seeds. Your tamarind paste is ready.

In a pan add oil, methi dana, cumin seeds and ginger. Let them splutter.

Add the red chillies, turmeric, salt, red chilli powder. Saute for 30 seconds.

Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame.

Add 1/2 cup water, cover the utensil and cook (on a low flame) till the pumpkin is soft and almost 'mash-able'. Garnish with coriander leaves.

Your ambal is ready. Serve with steamed rice and rajma

Note: The consistency should neither be liquidy nor totally dry.