Lal Bhoplyachi Bhaji (Red Pumpkin Dry)

Red Pumpkin is also known as Butternut Squash. Today’s preparation is lightly sweet, hot & tangy. This fresh coconut flavored red pumpkin dish tastes so good & is excellent with soft chappatis, phulkas or with any Indian bread. It goes well with rice too. This vegetable was my maternal grandmother’s favorite. Whenever I cook red pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & easy for you to enjoy..  J

250 gms. Red Pumpkin (peeled & diced)

2 med. Onions (peeled & finely chopped)

½ cup fresh Coconut (scraped/grated)

½  tsp. Tamarind pulp (optional)

2 Garlic cloves (finely chopped)

1/3 tsp. Turmeric pwd.

¼ tsp. Red Chilli pwd.

A pinch of Hing (Asafoetida)

½ tsp. Mustard Seeds

2 Sprigs of fresh Curry Leaves

1 tbsp. Sambhar Masala pwd.

3 tbsps. Vegetable Oil

A pinch of Sugar

Salt to taste

¼ cup Water

Fresh Coconut (scraped)

Fresh Coriander Leaves (chopped)

Heat a wok/pan with oil till hot.

Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft & translucent.

Add sambhar masala, a pinch of sugar & scraped/grated coconut & saute for a minute. Now add the diced red pumpkin & mix well. Saute for about 2-3 minutes.

Add tamarind pulp if desired. Mix well.

Add water & stir well.

Cover with lid & cook on simmer till the red pumpkin is tender & slightly moist.

Adjust salt to taste.

In case you like it with gravy then add a little extra water & cook till gravy is retained.

Garnish with fresh scraped coconut & coriander leaves. Serve hot with chapattis, phulkas or puris.