Nagaland Style Pumpkin Oambal

Name: Nagaland Style Pumpkin Oambal
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian
Ingredients: 300 g Pumpkin (300 grams Kaddu (Parangikai/ Pumpkin)); 1 piece Tamarind (1 Tamarind half the size of lemon); ½ cup Water (1/2 cup Water); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 piece Red Chili (1 Dry Red Chilli deseeded); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Green Chili (1 Green Chilli cut into 2 pieces, finely chopped); 1 tbsp Golden Raisins (1 tablespoon Sultana Raisins); 1 tbsp Jaggery (1 tablespoon Jaggery); 0 pieces Table Salt (Salt to taste)

A Nagaland-style sweet and sour pumpkin chutney, cooked with tamarind, mustard seeds, and jaggery.

25 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1In a microwave safe bowl, combine 1/2 cup water and tamarind. Microwave for about 30-40 seconds. You can also combine water and tamarind in a pan and bring the mixture to a boil. Once it cools down a bit, grind in a mixer/grinder.
2Strain this mixture and set aside.
3Wash and peel the pumpkin. Remove its seeds and cut it into cubes.
4In a wide pan, add pumpkin cubes and tamarind water. Cover with a lid and cook for about 10 minutes or till pumpkin gets cooked and becomes soft. Mash it with the help of a vegetable masher. Keep aside.
5In a pan heat oil and add dry red chilli and mustard seeds.
6When mustard seeds crackle, add green chilli, raisins, pumpkin mixture and salt. Mix well and add jaggery. Let it cook for about a minute. Remove from flame.
7Serve this sweet and sour Pumpkin Oambal along with phulkas or parathas, Tomato Onion Gravy Sabzi and Spicy Paneer Pulao With Vegetables for a weekday lunch.