Kaddu Ambal
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- COOK TIMEMins
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Ingredients
- 2 lb. Yellow Pumpkin /kaddu/kashiphal/Sitaphal
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 3 cloves (laung)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 4 Whole red chilies
- 3 tbsp Oil
- ½ tsp Fenugreek Seeds / Methi dana
- 2 tbsp Tamarind paste
- 1 tsp Red Chili powder / Laal mirch powder / paprika
- 2 tbsp. Sugar or brown Sugar
- 4 Green Chilies / Hari Mirch slit
- 2/3 Cup Water
- ½ tsp Turmeric Powder / Haldi Powder
- Salt as per taste
When I got married, I was in Jammu for few months, my sister-in-Law Asha used to make Ambal (kadu/sitafal ki khati-meethi Sabzi) I used to love it. Today I am sharing Ambal recipe with all of you.
METHOD
Instructions
- Wash and peel pumpkin and cut into medium size cubes.
- Heat oil in a heavy bottom pan on a medium heat
- Add fenugreek seeds, cumin seeds, whole dried chili peppers, cloves & asafetida / heeng
- In about 30 seconds add pumpkin pieces and sauté for about 3-4 minutes on medium heat.
- Add turmeric, ginger, chili and fennel powder.
- Add slit green chilies, add salt & 1 cup of water, cover the pan and cook on low heat.
- When the pumpkin is almost done then add brown Sugar and the tamarind paste and stir gently.
- Cook till water evaporates. Don't mash the pumpkin pieces, as this should be a chunky curry.
- Garnish with Dhania leaves
Ambal is ready. Serve pumpkin Ambal with steamed rice or roti
RECIPE REVIEWS
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Khema lata bhat
Another hit Excellent recipe Made it today Can’t thank you enough I just have to go to your website For almost recipes
