Kaddu ka Ambal, Kashmiri Ambal
Kaddu ka Ambal- sweet and sour yellow pumpkin curry from Jammu and Kashmir .
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 person
- 500 gms Yellow Pumpkin /kaddu/kashiphal
- 3 Whole red chilies
- 3.5 tbsp Mustard Oil / Sarso ka tel
- 1 tsp Fenugreek Seeds / Methidana
- 2.5 tbsp tamarind paste
- 1 tsp Red Chilli powder / Laal mirch powder
- 2.5 tbsp Jaggary / Gud *
- 2 Green Chillies / Hari Mirch slit
- 3 tbsp Water / Paani
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
Wash and peel pumpkin and chop into medium size pieces.
Heat mustard oil in a heavy bootom pan till it start to smoke.
Let it cool down a bit then add the fenugreek seeds .
Now add the dried red chili pieces and give a stir.
Now add turmeric, chopped green chilies and pumpkin pieces and saute for about 2-3 minutes on medium heat.
Now add salt and 1/2 cup water , cover the pan and cook on low heat.
When the pumpkin is almost done then add the jaggary and the tamarind paste and stir gently.
Cook till it start boiling and the water evaporates .Don't mash the pumpkin pieces ,as this should be a chunky curry.
Giving Dhooni - Burn a coal on direct flame it it turn red. Now take a small bowl and put on the cooked curry and then keep the coal in that bowl and put 1/2 tsp ghee over the coal.Now cover the pan with a lid for about 5 minutes so that the curry absorb the smoky flavour. After 5 minutes remove the bowl and discard the coal.(giving dhooni is optional)
Serve the pumpkin curry with steamed rice, meethe chawal or any Indian bread of your choice.