Yellow pumpkin cooked with tamarind and jaggery in the Dogra sweet-sour style — a characteristic preparation of Jammu cuisine with the region's signature balanced flavours.
Ingredients
500g yellow pumpkin — peeled, deseeded and cubed 3 cm
2 tbsp tamarind — dissolved in 1/2 cup warm water and strained
2 tbsp jaggery — grated
2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
2 dried red chillies
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
Salt to taste
2 tbsp fresh coriander
Method
Heat 2 tbsp oil. Add cumin — sizzle. Add asafoetida and dried red chillies.
Add pumpkin cubes. Add turmeric, red chilli powder and coriander powder. Toss to coat.
Add 1/4 cup water. Cover and cook on medium-low for 10 to 12 minutes until pumpkin is tender.
Uncover. Add tamarind water and grated jaggery. Stir.
Cook on medium uncovered for 6 to 8 minutes until the sauce reduces and each pumpkin piece is glazed in the sweet-sour liquid.