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The ingredients needed to make Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
- Take 1/2 kg Pumpkin
- Use 2 tablespoons Vegetable oil
- Take 1 teaspoon Cumin seeds
- You need 2 teaspoons Mustard seeds
- Take 1 /2 teaspoon Methi (Fenugreek seeds)
- You need 1.5 teaspoon Poppy seeds
- Get 1 tablespoon Groundnut powder
- Get 2 teaspoons Chilli powder
- Take 1 teaspoon Turmeric powder
- Prepare 1/2 teaspoon Jaggery powder
- Get 1 teaspoon Garam masala
- Use 1/2 teaspoon Hing
- You need 1 teaspoon Maharashtrian goada Masala
- Take 2 each Green and Red dried chillies
- Provide 7 - 8 Curry leaves
- Get 1 tablespoon Tamarind water
- Take 1 tablespoon Grated dry coconut
- Take 2 tablespoons Hot water
- Take to taste Salt
- Take as required Chopped Coriander leaves for garnish
Instructions to make Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
- Clean and wash the pumpkin. Cut into triangular pieces, keeping the peels on.
- Heat oil in a deep, large kadhai. When it is hot, add Mustard, cumin and allow them to splutter.
- Add hing, chopped green and dry red chillies, curry leaves and saute' well.
- Then add the pumpkin and fry well. Cover and cook for 1 minute till it starts releasing water.
- Now mix all the spice powders except goada masala, in 1 tablespoon of water and add to the curry. Mix well. Add poppy seeds, half quantity of salt and cover the pan. Cook for 5 to 7 minutes.
- Check the pieces with a spoon. If you can break them easily, then go to next step. If they are still hard, add some more hot water if needed and cook for more 5 minutes.
- When pieces are cooked but not mashable, add jaggery, turmeric water, ground nut powder, dry coconut and mix well. Adjust salt, cover and cook for 1 minute, add Goada masala at the last to finish the dish.
- Remove from fire, pour in serving bowl, garnish with coriander leaves and serve hot with rotis. Enjoy.
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