Don’t you love it when a recipe you have never tried before turns out to be delicious? Who would have thought something as unassuming as “Pumpkin” can be turned around into luxuriously dark hues with caramelized tones. One of the best dish I have made, one I could happily serve to anyone. Here is the recipe:
Lal Bhoplyachi Bhaji – Recipe from “The Essential Marathi Cookbook.”
1 kg red Pumpkin (Kaddu)
1 tsp grated Jaggery
½ cup peanuts (Skin removed and ground)
1 tbsp grated Coconut
Salt to taste
1 tbsp Vegetable Oil
¼ tsp Mustard seeds
¼ tsp Fenugreek seeds
2 – 3 Dry Red chilies
½ tsp Turmeric powder
A pinch of Asafoetida powder
6 – 8 Curry leaves
Chop the Pumpkin into bite size pieces.
Heat oil for seasoning in a pan and add the Mustard seeds and let them pop.
Add Fenugreek seeds, chilies, turmeric, asafoetida and curry leaves.
Add the chopped Pumpkin and saute.
Cover the pan and cook till almost done. Halfway through stir in the Jaggery, Peanuts, and Salt.
Stir in Coconut just before serving, serve hot.