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Sify Home > Food > Vegrecipes > Regional cuisine > Lal Bhoplya Chi Bhaji (Red Pumpkin Bhaji)
Lal Bhoplya Chi Bhaji (Red Pumpkin Bhaji)
By : Anita Raheja
Category : Regional cuisine, Maharashtra
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Cut the pumpkin into 2-inch cubes (they will shrink with cooking).
  2. Heat the oil in a skillet or wok and add the mustard seeds, red chillies, turmeric and asafetida.
  3. When the mustard seed pops, stir in the fenugreek seeds.
  4. Saut´┐Ż the pumpkin in the seasoning. Cook covered for 3-5 minutes, stirring occasionally.
  5. Use a steel plate as a lid for the skillet. On it, pour a little drinking water.
  6. As this heats, it helps cook the pumpkin.
  7. When you remove the lid to stir, you can pour in some of the hot water if the bhaji requires moisture.
  8. Once the pumpkin is half-cooked, add the jaggery and stir well.
  9. Add the coconut to the bhaji just before the pumpkin is cooked through. Stir once more and serve.
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
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