Kuch khatta, kuch meetha- Anaras Ambol

I am back after what seems to me, a very long break and more importantly a self imposed break. I have been busy, packing. yes, yes, packing once again, only this time it was on a larger scale, we were moving out of California. It was a sudden decision, well almost. I could not bear the thought of M traveling through the harsh winter or getting stuck  in IL, unable to travel home for weeks, months ( ok, I am going overboard here) or worse, driving to  the airport thru snow at breakneck speed so as not to miss his Los Angeles flight.  these horrid thoughts kept haunting me  and so finally we decided that we had to move. Barring a small hitch because of the office policy things went smoothly in the small time we had, 2 weeks. We donated some stuff, packed and shipped some, discarded a lot and moved, bag, baggage and baccha ( meaning- child) to Illinois. 

It was a  sentimental moment for us to leave the city  that was home for well over 4 years, a city where we first came to in the USA and had come to love , a city where our son was born.  All I can say now is, Thank God, we had very little time to  move, kept me so busy that I had very little time to get sentimental.

At times like these friends are invaluable! Mrudul and Binaifer, Thank you with all my heart, for all the support and help you guys gave me! For leaving behind all your chores to help me pack, Mrudul, for  doctoring my sprained back ( oh yes! I did that! sprained my back and still suffering), taking care of S (feeding him lunch, making laddus for him!) ,waking up at dawn to make me a cup of tea and  breakfast. Bini, for walking all the way to my home, for taking care of S when I was busy with  all that I had to do, helping me pack and putting them in my car, you guys are the best! 


Prajakta, you and your energy are inspiring! Thank you for coming in  on the eve of our departure and helping me sort, pack and trash all that was needed! 

This sweet and sour ambol is for you all, for being the sweet part of my life!

Source: 660 curries

Serves 8

2 Tbs Canola Oil

1 tsp. Mustard Seeds

2 cups Fresh cubed Pineapple

1/2 cup Golden Raisins

6-8 Dry Red Chiles

1/2 cup crumbled Jaggery or firmly packed brown sugar

1/4 tsp Sea Salt

Heat oil over medium high

Add Mustard seeds, after they pop add pineapple chunks, raisins and red chiles

Reduce heat to medium and cook uncovered, stirring occasionally until raisins are plump and the pineapple is lightly browned, 5-8 mins.

Add jaggery and cook. Stir so it melts, 2-4 mins.

Pour 1 cup water and sprinkle salt 

Cook uncovered, stirring occasionally until sauce turns syrupy thick, 10-15 mins

Serve ASAP or cover and refrigerate for 1 week, re-heat to warm before serving.

*M and I enjoyed this ambol with almost everything, plain daal- rice, yogurt - rice, dosas.