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.

Ingredients:

• 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 

Method:

• 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.

Tips: 

• 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.

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.

Ingredients:
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



Method:

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. 

Tips:
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.

Tasty Pumpkin Stir-fry (Lal Bhopalyachi Bhaji)

This is my my mom style stir-fry, I love this….

On some occasions , we cook “Satvik” food means food with no onion garlic. We cook this specially in “Shravan” month. Pumpkin is very rich in “A” vitamin.

ही पाककृती वाचा मराठीतून………… इथे क्लिक करा.

Ingredients:

• Pumpkin/Kaddu/Lal Bhopla - 250 gms
• Potato- 1 med. size
• Fenugreek seeds (methi dana)-  ¼ tsp
• Green Chilies - 5 
• Scraped Coconut – ¼ cup
• Chopped Coriander – ¼ cup
• Turmeric powder- ½ tsp
• Asafetida/Hing – ¼  tsp
• Oil – 3 to 4 tbsp
• Salt to taste 

Method:

• Remove seeds & pulp (shredded messy part). Peel the pumpkin & potato skin and cut it into ½ inch pieces. Wash and drain. Cut the chilies into 1/2 or 1 inch pieces.
• Heat oil in a kadhai/wok and add fenugreek seeds, green chilli, turmeric powder and asafetida. Sauté little and add potato. Sauté, cover and cook for 1-2 mints on simmer.
• Add pumpkin, salt and mix well.. Sauté, cover and cook for 4-5 minutes on simmer. Do not add water. Pumpkin release water. Keep stirring with soft hand in between.
• When potato and pumpkin get cooked , add scrapped coconut and chopped coriander.  Remove from gas.
• Serve hot with chappati or as side dish.

Tip:

You can use Mustard seeds – ½ tsp instead of fenugreek seeds or with.You can use also Jaggery or Sugar about ½ to 1 tsp but I do not use, pumpkin is already sweet.