Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji)
Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, maharashtrian pumpkin curry (lal bhopla bakar bhaji). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook maharashtrian pumpkin curry (lal bhopla bakar bhaji) using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
  1. Get 1/2 kg Pumpkin
  2. Make ready 2 tablespoons Vegetable oil
  3. Get 1 teaspoon Cumin seeds
  4. Prepare 2 teaspoons Mustard seeds
  5. Make ready 1 /2 teaspoon Methi (Fenugreek seeds)
  6. Make ready 1.5 teaspoon Poppy seeds
  7. Take 1 tablespoon Groundnut powder
  8. Take 2 teaspoons Chilli powder
  9. Get 1 teaspoon Turmeric powder
  10. Make ready 1/2 teaspoon Jaggery powder
  11. Prepare 1 teaspoon Garam masala
  12. Take 1/2 teaspoon Hing
  13. Get 1 teaspoon Maharashtrian goada Masala
  14. Take 2 each Green and Red dried chillies
  15. Make ready 7 - 8 Curry leaves
  16. Make ready 1 tablespoon Tamarind water
  17. Take 1 tablespoon Grated dry coconut
  18. Prepare 2 tablespoons Hot water
  19. Take to taste Salt
  20. Take as required Chopped Coriander leaves for garnish
Steps to make Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
  1. Clean and wash the pumpkin. Cut into triangular pieces, keeping the peels on.
  2. Heat oil in a deep, large kadhai. When it is hot, add Mustard, cumin and allow them to splutter.
  3. Add hing, chopped green and dry red chillies, curry leaves and saute' well.
  4. Then add the pumpkin and fry well. Cover and cook for 1 minute till it starts releasing water.
  5. Now mix all the spice powders except goada masala, in 1 tablespoon of water and add to the curry. Mix well. Add poppy seeds, half quantity of salt and cover the pan. Cook for 5 to 7 minutes.
  6. Check the pieces with a spoon. If you can break them easily, then go to next step. If they are still hard, add some more hot water if needed and cook for more 5 minutes.
  7. When pieces are cooked but not mashable, add jaggery, turmeric water, ground nut powder, dry coconut and mix well. Adjust salt, cover and cook for 1 minute, add Goada masala at the last to finish the dish.
  8. Remove from fire, pour in serving bowl, garnish with coriander leaves and serve hot with rotis. Enjoy.

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