Dogri food is incomplete without khata ambal on dogra occasions. So, let us prepare a bowlful of khatta meetha pumpkin, the Dogri style. Serve with steamed rice and rajma.
Here is the recipe for khata ambal:
Coriander leaves, to garnish250 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
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.