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Kunal Kapur
Ombhal with Brown Rice is a dish from Nagaland, the northeastern state of India. Chef Kunal Kapur shares the recipe in detail.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
Serves
3
For Ombhal with Brown Rice
2 cups green pumpkin
rock salt to taste
water as required
½ cup jaggery
2 tbsp tamarind pulp
2 tsp ghee
1 bay leaf
2-3 dry red chillies
1 tsp mustard seeds
1 tbsp raisins
1/2 lemon
In a pan, add 2 cups of chopped green pumpkin, rock salt to taste, water and boil it until the pumpkin turns soft.
In another pan, add ½ cup jaggery and melt it to make syrup.
Add 2 tbsp tamarind pulp, jaggery syrup in boiled pumpkin and lightly mash it.
In another pan, add 2 tbsp of desi ghee, 1 bay leaf, 2-3 dried red chillies, 1 tsp mustard seeds, 1 tbsp raisins and let it temper.
Transfer it to the mashed pumpkin and let it cook. Squeeze 1/2 lemon and mix it evenly.
Ombhal is now ready to serve with brown rice.
Ombhal is a traditional sweet and tangy gravy from Nagaland made from Green Pumpkin. Boiling the pumpkin with its skin increases the fibre content of the gravy. The addition of tamarind paste and jaggery syrup gives it a tangy and sweet taste.
This gravy is served with brown rice. It is high in dietary fibre which keeps us full for a long time. Green Pumpkin is a cool vegetable and balances all three doshas of the human body. The contrasting flavours make it yummy yet healthy.
