Laal Bhoplyachi Bhaaji

                     Laal Bhoplyachi Bhaaji
लाल भोपळ्याची भाजी

Cooked tested & tasted : Sharada Marathe

Photo credit :Sharada Marathe

Course: Savoury

Cooking time: 20 minutes

Serving size: 3-4 people

Ingredients:

• 250gm Bhopla (red pumpkin)

• 1tsp Kala masala (spice powder), as per Aai's recipe

• Small (lemon sized) Jaggery piece

• Amchur (dry raw mango) powder (qty)

• ¼ tsp Khus khus (poppy seeds)

• 1tbsp dry or grated coconut

• Fresh coriander

• Salt

       For tempering:

• 1 ½ tbsp cooking oil

• ½ tsp Mustard seeds

• 1 pinch asafetida

• 4 methi dane (fenugreek seeds)

• 3 - 4 leaves curry leaves

• 1tsp red chili powder

• ¼ tsp Turmeric powder

• ¼ tsp Ova (carom) seeds

                                 

        Amchur mixed in water to be added

Procedure:

1. Dice the bhopla in big pieces.

2. Retain the skin, do not peel the skin.

3. Heat oil in a heavy bottom pan on low medium flame.

4. Add mustard seeds. Once they splutter, add methi dane.

5. Once they change colour, add turmeric powder, asafetida, ova and curry leaves.

6. Saute for a minute.

7. Add bhopla, chili powder and salt to the tempering.

8. Mix well and cover with a lid. Cook on low flame.

9. In the meanwhile mix amchur powder in a 2 tsp hot water.

10. Check after a couple of minutes

11. Once the bhopla turns soft, add the amchur syrup.

12. Add kala masala and jaggery.

13. Cover and cook again on a low flame.

14. Once cooked, add khus khus, fresh coriander and dry or grated coconut.

15. Serve with hot chapatis.

Tips:

• For bhaaji, choose Bhopla with green yellow skin.

• Do not buy bhopla which has deep red colour for the bhaji. It could be too sweet. That one can be used for kheer or koshimbir.

• Under- ripened pumpkin has whitish coloured skin. Avoid buying it.

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