Kaddu Aambal [Pumpkin Tangy Curry]
Aambal is basically a tangy addon to your normal meal, and is predominantly cooked in northern part of India. It is made out of kaddu (Pumpkin), which is readily available in any part of the world.
It had been long i made it last, so called up my dearest Amma and asked her to brush me through the recipe again. So, are we ready!
- Kaddu/Pumpkin [Cut in small pieces with outer layer peeled off]
- Methre [Fenugreek Seeds]
- Dhania [Coriander Seeds]
- Haldi [Turmeric]
- Red Chilli Powder
- Oil [Olive/Canola/Mustard/Vegetable]
- Imli (Tamarind)
- Peel off the outer layer of the pumpkin and clean in the inside of it too. Cut it into small pieces (size you prefer).
- Heat oil in a wide[preferably] pan.
- Once hot add fenugreek seeds and coriander seeds
- Wait for fenugreek seeds to turn brown.
- Toss cut pumpkin pieces to the pan.
- Add salt, turmeric and red chilli powder to it.
- Mix all the ingredients well and let it cook.
- Let the pumpkin pieces fry and turn golden brown, they will also get cooked in the process.
- Soak imli in a bowl of hot water for few minutes and make a thick paste out of it.
- Once the pumpkin is golden brown and has turned soft, pour imli paste into it and mix the ingredients well.
- Stir and cook the mixture well on slow flame for 10-15 minutes.
- Add water to consistency of your choice and cook again for another 10 minutes.
- Preferably serve along with dals (lentils), as it add up to the taste.