Monday, 22 August 2016

Bakar Bhaji ~ Spicy Pumkin Curry

Bhakar Bhaji means spicy pumkin curry. This pumkin curry has wonderful colour, texture and taste. You would love this curry even you don't ever like pumkin. This type of curry is mainly made in Vidarbha (a region of Maharastra) for feast of festivals and marrige ceremony.

  • Pumkin- 250 gm
  • Dry coconut, grated- 1 tbsp
  • Poppy seeds- 1 tsp
  • Sesame seeds- 1 tbsp
  • Goda masala- ½ tsp
  • Red chili powder- 1 tsp or to taste
  • Turmeric powder- ½ tsp
  • Tamarind pulp- 1 tsp
  • Mustard seeds- 1 tsp 
  • Salt- to taste,
  • Jaggery-  ¼ tsp 
  • Asafoetida/hing-  ¼ tsp 
  • Oil- 3 to 4 tbsp
  • Fresh coriander for garnishing, finely chopped- a handful 

  • Peel and cut pumkin into cubes. 
  • Dry roast sesame seeds, dry coconut, poppy seeds together in the kadai. When they become crisp and light brown, remove. 
  • Grind coarsaly together coconut, poppy seeds, sesame seeds.
  • Heat oil in a kadai and add mustard seeds. When they splutter, turmeric powder and hing. Saute for a second.
  • Then add chopped pumpkin and mix well. 
  • Add chilli powder and saute a while. 
  • Add ½ cup water and salt. Cover and let cook until pumpkin is tender. Do not overcook.
  • Add ground powder, goda masala, tamarind pulp, jaggery and mix well. Add some water if needed. Cover and cook on low heat. 
  • After 2 minutes, turn the heat off. Garnish with chopped coriander leaves. 
  • Serve hot with chapati or dal-rice.


  • Pumpkin should not be fully ripe, it’s little bit raw. Pumpkin should not be whitish yellow or should not be orange. 
  • You can add ½ tsp garlic paste in this curry while tempering.

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