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We hope you got insight from reading it, now let’s go back to maharashtrian pumpkin curry (lal bhopla bakar bhaji) recipe. You can have maharashtrian pumpkin curry (lal bhopla bakar bhaji) using 20 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
- Prepare 1/2 kg Pumpkin
- Use 2 tablespoons Vegetable oil
- You need 1 teaspoon Cumin seeds
- Prepare 2 teaspoons Mustard seeds
- Prepare 1 /2 teaspoon Methi (Fenugreek seeds)
- Prepare 1.5 teaspoon Poppy seeds
- Get 1 tablespoon Groundnut powder
- Use 2 teaspoons Chilli powder
- Take 1 teaspoon Turmeric powder
- You need 1/2 teaspoon Jaggery powder
- Prepare 1 teaspoon Garam masala
- Use 1/2 teaspoon Hing
- Get 1 teaspoon Maharashtrian goada Masala
- Provide 2 each Green and Red dried chillies
- Provide 7 - 8 Curry leaves
- Get 1 tablespoon Tamarind water
- Prepare 1 tablespoon Grated dry coconut
- Prepare 2 tablespoons Hot water
- Use to taste Salt
- Take as required Chopped Coriander leaves for garnish
Steps to make Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
- Clean and wash the pumpkin. Cut into triangular pieces, keeping the peels on.
- Heat oil in a deep, large kadhai. When it is hot, add Mustard, cumin and allow them to splutter.
- Add hing, chopped green and dry red chillies, curry leaves and saute' well.
- Then add the pumpkin and fry well. Cover and cook for 1 minute till it starts releasing water.
- 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.
- 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.
- 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.
- Remove from fire, pour in serving bowl, garnish with coriander leaves and serve hot with rotis. Enjoy.
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