Saturday, 12 October 2013

Kaddu Raita (Lal Bhopalyache Bharit)

This is a popular Maharastrian side dish. Simple recipe enhance the pumpkin flavor. Tastes awesome and contains high nutritious value.

ही पाककृती वाचा मराठीतून  …. इथे क्लिक करा.

Pumpkin (Kaddu, Lal bhopala, dangar, gangafal)- 250 gm
Curd- ½ cup
Green chilies- 4 to 5 (as per taste)
Coriander, finelly chopped-  ¼ cup
Veg. Oil- 2 tbsp
Mustered seeds- 1 tsp
Turmeric powder- 
½ tsp

Asafetida (Hing)- ¼  tsp
Sugar- 1 pinch (optional)
Salt to taste


Remove pumpkin’s skin, seeds & white part. Cut it into 1 inch cubes. 

 Just sprinkle water on it. Cook in pressure cooker without water.It must be cook properly. (After cooked if there will be any water in pumpkin container, drain this, but don't throw. This water is used in any dal or curry dish. This water contains vitamin.)

Smash coarsely with folk or spoon. 

Cut chilies enough big pieces that can be easily removable. Chop finely coriander. Let it cool. Add chilly pieces, coriander, salt and sugar. Mix well. 

Heat a small pan (tadaka pan) , put oil in pan. Add mustered seed. When it’s popping, add turmeric powder & hing. Remove imminently from flame , add this tadaka (tempering) in above mixture. Cover it imminently.

At the serving time, add curd and mix well.
Serve in meal as side.

Recipe for Fast:

Do not use turmeric powder, hing and mustard seeds in tadaka. Use cumin seeds instead of this. You may use some peanut crush in it. 

Pumpkin should not be fully ripe, it’s little bit raw. Pumpkin should not be whitish yellow or should not be orange. You can use baby or small pumpkin.
Tadaka (tempering) should not be burned.
It’s very healthy dish which is full of A vitamin & fiber.
You can eat with chapatti as subji or eat as salad.


Sapana Behl said...

Delicious Raita , love the addition of hing....

Gloria said...

too good...very healthy n delicious

Post a Comment

Your feedback is valuable. Keep supporting and loving for ever .....!