Ambal

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.