Hey guys, today I’ll be sharing about our road trip to Ladakh which was nothing less than the stuff of dreams! We covered some iconic landmarks, scenic drives, saw hidden gems, drove at the world’s highest motorable pass! It was absolutely exhilarating and a road trip like no other! It was a total of 15 days Road trip which got over in a blink of an eye!
Pro Tip- For a road trip to Ladakh, the preferable months are June to September being summer season and you’re less likely to find snow on the highways.
Hey guys, it’s been a hot minute since I posted here anything. I’m back with a delicious regional and traditional recipe from the beautiful state of Jammu & Kashmir. Abmal is a Dogri dish, a sweet and sour pumpkin curry which is often cooked in weddings in this region. I’m yet to meet anyone who doesn’t love this delicious tangy dish.
So, let’s dive into the recipe right away!
Ingredients
Chopped Pumpkin 1/2 kg
Onion- 2
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’smake the magichappen
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.
