Ambal (Kashmiri Pumpkin Curry)
1 tbsp mustard oil/ vegetable oil
1 tsp cumin seeds
1 tbsp fenugreek seeds/ methi seeds
2-3 dry red chilies, broken
400 gms Pumpkin, peeled, cut into cubes
¼ tsp turmeric
½ tsp red chili powder
1 tsp pomegranate powder (soaked in 1 tbsp water)/ tamarind paste
- In non stick cooking pan add mustard oil and splutter cumin seeds, methi seeds, red chilies.
- Add pumpkin and saute for 2 minutes. Add turmeric, chili powder, salt and ½ cup water. Cover and allow it to cook on low flame until turn soft.
- Now add pomegranate powder and cook for futher 3-4 minutes.
- Remove and serve hot with rice.