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The ingredients needed to cook Maharashtrian Pumpkin Curry (Lal Bhopla Bakar Bhaji):
- Use Pumpkin
- Get Vegetable oil
- Take Cumin seeds
- Get Mustard seeds
- Take Methi (Fenugreek seeds)
- You need Poppy seeds
- Prepare Groundnut powder
- Use Chilli powder
- Use Turmeric powder
- Get Jaggery powder
- You need Garam masala
- Prepare Hing
- Use Maharashtrian goada Masala
- Use Green and Red dried chillies
- Take Curry leaves
- Use Tamarind water
- Provide Grated dry coconut
- You need Hot water
- Provide Salt
- Prepare Chopped Coriander leaves for garnish
Instructions 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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