Pumpkin Oambhal is the regional dish of Assam. The pumpkin is cooked with the sweet and tangy flavours of jaggery and tamarind. This Oambhal is also in the other sister states` cuisine too.
The traditional food of Assam comes across as a blend of many exotic spices, herbs and condiments. Traditional Assamese food is not spicy; it is even bland at times. Oil is used in small volumes and there is a strong influence from the cuisine of certain Southeast Asian countries as well.
Ingredients:
•Mustard Oil - 1 tbsp
•Mustard Seeds - 2 tbsp
•Bay Leaf - 1
•Whole Dry Red Chilli - 7
•Cumin Seeds - 1 tbsp
•Fennel Seeds - 1 2 tbsp
•Raisins - 15 pieces
•Salt to taste
•Pumpkin - 250 gms, boiled
•Tamarind extract - 5 tbsp
•Jaggery Syrup - 3 tbsp
•Lime - 1/2
•Water - 1 cup
Method:
•In a bowl, mix boiled pumpkin and tamarind extract. Keep it aside.
•In a kadai add mustard oil, bay leaf and whole chilli. Saute them well together.
•Add mustard seeds, cumin seeds, fennel seeds and raisins. Mix them well together.
•Add the pumpkin-tamarind mixture and little salt into the kadai. Remove the bay leaf.
•Add the jaggery syrup and bring to the boil. Allow to simmer for a couple of minutes and remove from heat.
•Add a squeeze of lime and let it simmer for sometime.
•Serve the Pumpkin Oambhal hot.
