- In a pan add oil, methi dana, cumin seeds and ginger. Let them splutter.
- Add the red chillies, turmeric, salt, red chilli powder. Saute for 30 seconds.
- Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame.
- Add 1/2 cup water, cover the utensil and cook (on a low flame) till the pumpkin is soft and almost 'mash-able'. Garnish with coriander leaves.
- Your ambal is ready. Serve with steamed rice and rajma