Hey guys, it’s been a hot minute since I posted here anything. I’m back with a delicious regional and traditional recipe from my hometown Jammu & Kashmir. I’ve shared the detailed video on my YouTube channel of not only Ambal (yellow pumpkin) but Rajma as well which is a popular combination back in Jammu. Abmal is a Dogri dish, a sweet and sour pumpkin curry which is often cooked in weddings in the Jammu region. I’m yet to meet anyone who doesn’t love this delicious tangy dish.
So, let’s dive into the recipe right away!
Chopped Pumpkin 1/2 kg
Garlic- 5-6 cloves
Ginger- 1/2 an inch
Fenugreek seeds- 1/2 tbsp
Fenugreek leaves- 1 tbsp
Mustard seeds- 1/2 tbsp
Turmeric- 1 tbsp
Red chilli powder- 1/2 tbsp
Jaggery- 1 tbsp
Tamarind paste- 2tbsp
Let’s make the magic happen
Take a deep pan, heat 1/4 cup of mustard oil. Put mustard and fenugreek seeds, sliced onions, ginger and garlic.
Sauté for two minutes and add chopped pumpkin, turmeric, red chilli powder and salt into it. Mix everything together and let it cook for two minutes on high flame, keep stirring in between as you don’t want it to be burnt, right?
Now add the jaggery, tamarind paste and 2 cups of water. Give a good stir, cover the lid and let it cook for 10 minutes. Keep checking and stirring in between.
Garnish it with fresh coriander and fenugreek leaves.
Serve it with steamed rice, it goes best with Rajma or yellow dal since it’s a side dish. I bet you won’t stop at just one serving, it’s that delicious.
Hope you enjoy this recipe, tag me on Instagram if you happen to make this. I’d love to know how it turns out to be.
Happy cooking guys, stay home, stay safe and like I always say travelling isn’t feasible in these times but cooking regional recipes can certainly transport to different parts of the world.