Bhopla Sabzi / Pumpkin Dry Curry

A simple recipe with the humble Pumpkin / Bhopla / Kadhdhu / Maththan / manjal poosani / parangikai

Ingredients :

1. Pumpkin - 750 gm
2. Coconut Oil - 1 tbsp
3. Cumin Seeds - 1/2 tsp
4. Garlic pods - 3 nos (big)
5. Ginger - 2" piece
6. Curry Leaves - 5 nos.
7. Dried Red Chilli - 1 No. (pandi mirch)
8. Asafoetida powder - 1 pinch
9.  Turmeric Powder - 1/4 tsp
10. Red chilli Powder - 1/2 tsp
11. Coriander powder - 1/4 tsp
12. Cumin powder - less than 1/4 tsp
13. Grated coconut - 1 tbsp (optoinal)
14. Salt to taste

 Procedure :

• Wash, peel and dice the pumpkin into cubes

• Crush the garlic pods and ginger using a pestle / stone

• Wash and pat dry the curry leaves

•  Heat oil in a pan, Add Cumin seeds. when they start splutter, add crushed ginger and garlic, curry leaves and saute till raw smell goes. 

• Add a pinch of asafoetida powder, coriander powder and cumin powder, fry for 30 seconds.

•  Throw in the pumpkin cubes 

• Add Turmeric powder, Red Chilli Powder, Salt. Mix well.

•  Keep it covered and cook, Mix in between gently to prevent sticking to the pan.

•  When the cubes are tender, add grated coconut at this stage in raw or roasted form. I didn't use coconut today so presented the simplest form of it here :-)

• The subzi is ready to be relished with Chapathi / rice / curd rice