Ingredients:
- Pumpkin – 500 grams (peeled and cut into cubes)
- Mustard Oil – 2 tablespoons
- Panch Phoran (a mix of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed) – 1 teaspoon
- Dry Red Chilies – 2
- Turmeric Powder – 1/2 teaspoon
- Sugar – 2 tablespoons (adjust according to taste)
- Tamarind Paste – 1 tablespoon
- Salt – to taste
- Water – as needed
- Fresh Grated Coconut – 2 tablespoons (for garnish)
Instructions:
- Prepare Ingredients:
- Begin by peeling and cubing the pumpkin. Soak the tamarind in half a cup of warm water for 15 minutes, then strain to remove the pulp and set the tamarind water aside.
- Cooking the Curry:
- Heat the mustard oil in a large pan over medium heat. Once hot, add the panch phoran and dry red chilies. Allow them to sputter for a few seconds until aromatic.
- Add the cubed pumpkin to the pan along with turmeric powder and salt. Stir well to coat the pumpkin evenly with the spices.
- Cover the pan and let the pumpkin cook on a medium-low heat for about 10 minutes, stirring occasionally to prevent sticking.
- Adding Flavors:
- Mix in the sugar and tamarind water into the pan. The amount of sugar can be adjusted based on how sweet you like your curry. The tamarind water will give it a tangy flavor.
- Continue to cook with the pan covered, stirring occasionally, until the pumpkin pieces are tender and the curry has thickened to your liking. This should take about another 10-15 minutes.
- Finish and Serve:
- Check for seasoning and adjust the salt and sugar if necessary.
- Garnish with fresh grated coconut before serving.
- Serve warm with rice or chapatis as part of a meal.
This Pumpkin Oambhal is a wonderful example of Odisha’s culinary richness, blending sweet, sour, and savory elements beautifully. It’s a fantastic way to enjoy pumpkin in a new and exciting way!