Jammu Ambal Sour Pumpkin Tamarind Fenugreek Dogra Curry

Method

1. 1

   Heat 2 tbsp oil. Add mustard seeds — pop.

2. 2

   Add fenugreek seeds — sizzle 10 seconds. Add asafoetida.

3. 3

   Add pumpkin cubes. Add turmeric, red chilli powder and coriander powder. Toss to coat.

4. 4

   Add 1/2 cup water. Cover and cook on medium for 12 to 14 minutes until the pumpkin is completely tender.

5. 5

   Uncover. Add tamarind water and jaggery. Stir.

6. 6

   Cook uncovered on medium for 8 to 10 minutes until the sauce reduces to a moderately thick sour-sweet gravy.

7. 7

   The pumpkin should be fully glazed.

8. 8

   Season with salt. The ambal should be predominantly sour with a hint of sweetness. Garnish with fresh coriander.