February 12, 2011

Laal Bhoplyachi Bhaaji (Red Pumpkin Curry)

This bhaaji is one of my favourite ones. Red pumpkin cooked along with sesame, peanuts, tamarind and jaggery makes really chat-pata (tangy). This is one of the comfort foods for most of the Maharashtrians.

 

Ingredients:

1/2 red pumpkin
1/4 cup roasted desiccated coconut
1 tbsp. roasted sesame powder (तील कूट)
1 tsp. roasted peanut powder (दाण्याचा कूट)
1 tsp. maharashtrian goda masala
2 tsp. red chilli powder
1/2 tsp. tamarind pulp
salt to taste
1 tsp. jaggery

 

Lal Bhopla Bhaji 004

For tempering:
1 tsp. mustard seeds
1/2 tsp. fenugreek seeds (methya)
4-5 curry leaves
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 tbsp. oil

 

For garnishing:
Coriander finely chopped

 

Method:

  1. Scrape out the hard skin of pumpkin and cut into slices (kachrya). Keep immersed into water for 5 min.
  2. Heat oil in a wok. Add all ingredients under tempering one by one in a sequence. First add mustard and fenugreek seeds. As they pop up add curry leaves, asafoetida and turmeric powder.
  3. Then add chopped pumpkin (drain out the water) and stir well. Sprinkle few drops of water and cook covered until just cooked (about 7-8 minutes).
  4. Then add all flavourings - desiccated coconut, sesame and peanuts powder, red chilli powder, goda masala, salt jaggery and mix well.
  5. If mixture is too dry, sprinkle few drops of water and keep covered for 2 minutes.
  6. Bring it off flame and garnish with coriander leaves.
  7. Serve hot with chapati or bhakri.

 

This goes to 'Flavours Of Maharashtra' event hosted by Seduceyourtastebuds.

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15 comments:

Priya said...

Curry looks absolutely inviting..

Nachi said...

This is one my most favorite vegetable, Currently I shifted to Germany for completing my masters course. With high living cost you are forced to cook by yourself here. With the zeal to cook this "bhaji" I searched many cookery sites but couldn't find the exact method. As one of my friends suggested(which I initially thought was useless) I googled the name in marathi "tamdya bhoblyachi bhaji" and to my utter surprise I landed here on this site with the exact same recipe. So Thank you Tanmaya to present us such a wonderful dish and more than that thankyou for maintaining the "marathi name" of the dish.

Tanmaya Kulkarni said...

Hi Nachi,
Thanks for visiting Chamchameet, glad that you liked the recipe. Keep visiting for other marathi recipes :)

-Tanmaya

Jay Inamdar said...

Thanks Tanmaya! Loved the recipe :)

Tanmaya Kulkarni said...

Hey Jay,

Happy that you liked it! Keep coming back to Chamchameet again :)

Nimish Shete said...

Hey tanmaya,
Thanks for your good recipe online!

Sachin said...

Hi Tanmaya, You didn't mention when to add chilli powder,but i hope its when we are adding turmeric.

Tanmaya Kulkarni said...

Hi Sachin, the post does say to add red chilli powder in step 4 while you add the other flavourings - like goda masala, salt jaggery, etc.

Hope this clarifies.

Priya R said...

Hey Tanmaya

Am not a maharashtrian, but was bought up in Maharashtra and having my maharashtrians neighnours, I grew up eating more of the Marathi dishes.

Now in dubai, thanks to ur site I can relish those dishes once again

Just love the variety of vegetables



Tanmaya Kulkarni said...

Thanks for your encouraging feedback. Glad you liked the recipe! Keep coming back to Chamchameet.

Unknown said...

Been born and brought up in Maharashtra, have loads of Maharashtrian Brahmin friends so have enjoyed their cuisine a lot. Wanted to aluchya panachi paatal bhaji, so googled the Marathi name and your recipe appeared..thanks for bringing my nostalgia back, and for such a refreshing, simple to make, delicious recipe!!
Anjum

Ajay Pavashe said...

easy and quick. very tasty too... thanks a lot !!

Restaurant in Laxmi Nagar said...

That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
chowringhee

Reena Sirsikar said...

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mvr said...

Hi Tanmaya,
Thanks for the recipe! Being a Maharashtrian settled in Chennai this reminded me of my childhood days in Mumbai! But you have missed mentioning when the tamarind pulp needs to be added.

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