Kaddu ka Ambal | Khatta Meetha Kaddu
Kaddu ka Ambal- sweet and sour yellow pumpkin curry from Dogra Cuisine from Jammu Kashmir Region
Servings: 4 person
Ingredients
- 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
Instructions
- 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.