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

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We hope you got benefit from reading it, now let’s go back to maharashtrian pumpkin curry (lal bhopla bakar bhaji) recipe. You can cook maharashtrian pumpkin curry (lal bhopla bakar bhaji) using 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
  1. Use Pumpkin
  2. Get Vegetable oil
  3. Take Cumin seeds
  4. Get Mustard seeds
  5. Take Methi (Fenugreek seeds)
  6. You need Poppy seeds
  7. Prepare Groundnut powder
  8. Use Chilli powder
  9. Use Turmeric powder
  10. Get Jaggery powder
  11. You need Garam masala
  12. Prepare Hing
  13. Use Maharashtrian goada Masala
  14. Use Green and Red dried chillies
  15. Take Curry leaves
  16. Use Tamarind water
  17. Provide Grated dry coconut
  18. You need Hot water
  19. Provide Salt
  20. Prepare Chopped Coriander leaves for garnish
Instructions 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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