Ambal
Veg
Vegan
Dogri sweet-sour pumpkin — red pumpkin (kaddu) cut into large cubes and cooked in a thin, lightly spiced broth sweetened with jaggery and soured with tamarind or khatai, tempered with mustard seeds, dried red chilli, and curry leaves. The result sits between a curry and a compote — the pumpkin is soft but not mashed, and the sweet-sour broth is meant to be slurped with rice. A uniquely Dogri preparation found nowhere else in North India.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | pumpkin, peeled and cubed |
| 1 tablespoon | mustard oil |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | jaggery, grated |
| 1 cup | tamarind pulp |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly, then lower the heat.
- 2 Add fenugreek seeds and allow them to splutter.
- 3 Add the cubed pumpkin to the pan and sauté for 5-7 minutes until slightly tender.
- 4 Sprinkle red chili powder, turmeric powder, and salt over the pumpkin, and mix well.
- 5 Add tamarind pulp and water to the pan, stirring to combine.
- 6 Cover the pan and let it simmer on low heat for 15-20 minutes until the pumpkin is cooked through.
- 7 Add grated jaggery to the pan and stir until it dissolves completely.
- 8 Cook for another 5 minutes to allow the flavors to meld together.
- 9 Adjust seasoning if necessary and serve hot.
Tips
Adjust the amount of jaggery and tamarind to balance the sweet and sour taste to your preference.