Jammu Ambal Sour Pumpkin Tamarind Fenugreek Dogra Curry

Ingredients

• 500g yellow pumpkin — peeled and cubed 3 cm
• 3 tbsp tamarind — soaked in 1 cup warm water, strained
• 1 tbsp jaggery — grated
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 cup water
• Salt
• Fresh coriander

Method

1. Heat 2 tbsp oil. Add mustard seeds — pop.
2. Add fenugreek seeds — sizzle 10 seconds. Add asafoetida.
3. Add pumpkin cubes. Add turmeric, red chilli powder and coriander powder. Toss to coat.
4. Add 1/2 cup water. Cover and cook on medium for 12 to 14 minutes until the pumpkin is completely tender.
5. Uncover. Add tamarind water and jaggery. Stir.
6. Cook uncovered on medium for 8 to 10 minutes until the sauce reduces to a moderately thick sour-sweet gravy.
7. The pumpkin should be fully glazed.
8. Season with salt. The ambal should be predominantly sour with a hint of sweetness. Garnish with fresh coriander.