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September 24, 2013

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 

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