Tuesday, July 23, 2013

Laal Bhopalyachi Bhaji/ Red Pumpkin Curry / Butternut Squash Curry

Red pumpkin curry is tangy, spicy and sweet at the same time. This is all time favorite dish, goes well with roti, speacilly puri or rice. 

Quick and very easy recipe. Urad dal(split skinless black gram) gives its excellent favor with smooth pumpkin and in between crunchy peanut. Heaven!!

Time: 10 minutes
Serve: 3-4 people


4 cups red pumpkin(cut into cubes)(or 
butternut squash)
2 tbsp roasted crushed peanuts
1 tsp goda masala(or garam masala)
2 tsp red chilli powder (to taste)
1/2 tsp tamarind paste

1 tsp jaggery
few coriander leaves(finely chopped)
salt to taste 

For tempering: 

1/2 tsp split urad dal(split skinless black gram/ white lentil)
1 tsp mustard seeds 
1 tsp cumin seeds
4-5 curry leaves
2-3 pinch of asafoetida
1 tsp turmeric powder
1 tbsp olive oil


  1. Peel out the hard skin of pumpkin and cut into slices. Keep immersed into water.
  2. Heat oil in a non stick pan. Add all ingredients under tempering one by one in a sequence. First add urad dal, mustard seeds and cumin seeds.  As they pop up add curry leaves, asafoetida and turmeric powder.
  3. Lower down the heat to medium low. Then add chopped pumpkin, red chilli powder, goda masala, jaggery and salt. Stir well.  Sprinkle few drops of water and cook covered until just cooked (about 5 minutes).
  4. Finally sprinkle roasted crushed peanuts and chopped coriander leaves. Sprinkle few drops of water if required and mix carefully. Keep covered for 1 minute more.
  5. Serve hot with chapati, roti, bhakri, rice or puri .

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