An Authentic Kashmiri food item with jaggery

Ambal recipe

#Jaggeried

By Shraddha Shah

Jan, 10th

967

Servings

3 persons

Cook Time

30 minutes

Ingredients

11 - 13

Ingredients

250 gm pumpkin
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
Water
Coriander leaves, to garnish

Instructions

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

Notes/Tips

The consistency should neither be liquidy nor totally dry.

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