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Lal Bhoplya Chi Bhaji (Red Pumpkin Bhaji)
By : Anita RahejaCategory : Regional cuisine, Maharashtra
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the pumpkin into 2-inch cubes (they will shrink with cooking).
- Heat the oil in a skillet or wok and add the mustard seeds, red chillies, turmeric and asafetida.
- When the mustard seed pops, stir in the fenugreek seeds.
- Saut� the pumpkin in the seasoning. Cook covered for 3-5 minutes, stirring occasionally.
- Use a steel plate as a lid for the skillet. On it, pour a little drinking water.
- As this heats, it helps cook the pumpkin.
- When you remove the lid to stir, you can pour in some of the hot water if the bhaji requires moisture.
- Once the pumpkin is half-cooked, add the jaggery and stir well.
- Add the coconut to the bhaji just before the pumpkin is cooked through. Stir once more and serve.
Ingredients:
1/2 kg - red pumpkin
1 tbsp - fresh grated coconut
2 red - chillies
1/2 tsp - turmeric
1/2 tsp - fenugreek seeds
1/2 tsp - mustard seeds
1 inch cube - jaggery
1 tbsp - oil
Salt to taste
A pinch of asafetida
1/2 kg - red pumpkin
1 tbsp - fresh grated coconut
2 red - chillies
1/2 tsp - turmeric
1/2 tsp - fenugreek seeds
1/2 tsp - mustard seeds
1 inch cube - jaggery
1 tbsp - oil
Salt to taste
A pinch of asafetida
RECIPES BY ANITA RAHEJA
