Nagaland is one of the seven sisiter states, which is situated in the far north eastern part of India. It shares its boundaries with Assam, Arunachal Pradesh, Myanmar and Manipur. The cuisine of Nagas is basically spicy with so many varities of chillies available there. Smoking, fermenting and sun drying are the various techniques used in Naga cooking. Pork, meat and fish are used much along with bamboo shoots and vegetables. When I was going through recipes for Nagaland, I came across this sweet pickle at one blog. This Ombhal is also in the other sisiter states’ cuisine too. When I read the recipe, I was not very sure about how it woyuld taste as it had both jaggery and tamarind. And I was so skeptical about serving this to hubby. But to my utter surprise, he liked it so much. So in two days, he finished the dish. As he is a great fan of sweet pickles, he liked it. And I din’t tell him about the pumpkin part. And he couldn’t guess. Because if let out the secret he would never taste it. He is such a great fan of pumpkin!!!!
Recipe Source: iFood
Tamarind Water-1/4 cup
Grated Jaggery-1/4 cup
Mustard Seeds-1/2 tsp
Lime Juice-1/2 tsp
1. Peel, remove seeds and cut pumpkin into cubes.
2. Add tamarind water and cook on low flame until pumpkin is mushy.
3. With a fork, mash it coarsely.
4. In a pan heat oil and add mustard, bay leaf and raisins.
5. When mustard crackles, add the pumpkin mixture and salt.
6. Let it cook for a minute.
7. Add jaggery and let it boil until it becomes slightly thick.
8. Remove from flame. Add lemon juice.
9. Serve and Enjoy!!!!