Duddhe Bajji/ Red Pumpkin Bharta.

"Duddhe Bajji/ Red Pumpkin Bharta" ... Duddhe (Red Pumpkin/ Kumbalakayi/ Lal Bhopla/ Kaddu) is loaded with healthy nutrients from its outer skin to the inner seeds ... It is excellent in case of acidity and boosts immunity levels too ... do add it on as often as possible to your diet ... here is a simple bajji for lunch ... Yummilicious ..... 

** Duddhe /Red Pumpkin/ Kumbalakayi/ Lal Bhopla/ Kaddu is a vegetable grown on ground to creeper. These are huge in size and round in shape and are available almost all round the world. There are different types of pumpkins available with slight difference. The red pumpkin is slightly sweetish in taste and is an excellent source of anti oxidants. It is believed to be very good for people facing acidity problems. Frankly the pumpkin has loads of healthy nutrients from its outer skin to the innermost seeds. Almost all of the pumpkin parts including it’s leaves are used in preparation of dishes and relished. I am sure all of you are fully aware of its benefits, so will not run into details. Here is a simple bharta prepared with red pumpkin that tastes awesome when served as a side dish with dal-chawal. Do try this as I am sure you have access to pumpkin. If you are not fond of it, even then add on a little bit of the same in some way or the other into your diet and slowly you will grow to love it. 

** Here is my simple recipe for "Duddhe Bajji/ Red Pumpkin Bharta" … My Style. 

** Slice off the outermost thick skin as thinly as possible from about 500 gms of Red Pumpkin. Slice off the innermost thread like flesh part and the seeds too and put them all aside. These need not be discarded and can be used in preparation on tambuli and the seeds can be roasted too. I will soon be adding an post on the same too, so do keep a keen watch on my blog for more of pumpkin recipes. 

** Now cut the edible portion into large cubes say of about 2 inches in size. Rinse them under running water and put them into a pressure cooker pan. Add in about a cup of water and pressure cook on medium heat to two whistles. Let the pressure drop on it own, when able to open the lid do so and allow the pumpkin to get cooled. Drain off the excess water if any and keep it aside. Mash the cooked pumpkin coarsely and keep this ready. 

** Heat 1 tblsp oil in a thick bottomed kadai/pan. When hot lower the heat to medium and add in ½ tsp of Mustard seeds (Sasam/Rai), when they begin to splutter add in ½ tsp Cumin seeds (Jeera), few Methi (Fenugreek) seeds, ½ tsp of Black Sesame seeds (Til), 8-10 Curry Leaves (Kadipatta/Karbevu), 2-3 Red chillies (Tambdi Mirsanga/Lal Mirchi) cut into pieces, large pinch of Hing (Asafoetida), pinch of Haldi (Turmeric), ½ tsp of Red Chilly Powder (Lal Mirchi Powder) and fry for a few seconds. 

** Now add in the coarsely mashed duddhe/red pumpkin, salt to taste, 1 tblsp of tamarind paste (Imly/Chinchama) and mix well. Cook for 3-4 minutes mixing well in between on low heat. If too thick you can add in some of the cooked water kept aside. If you want the bharta more thinner in texture, you may add in more cooked water of the same. Mix well and remove from heat and keep it covered aside ready to come to room temperature. 

** "Duddhe Bajji/ Red Pumpkin Bharta" is done and ready to be served. You can serve this as a side dish along with other dishes like dal or saar with rice and other bhaji’s. This bharta is served at room temperature and tastes best that way. Also I do not recommend keeping the same in fridge as somehow it loses taste, so it is best served once it has cooled down, say within an hour or so of preparing the same. 

** Note : You can add in a small lemon sized ball of jaggery grated to the bajji too, though I do not do so. If you have a liking for sweeter taste you may do so. In which case add it when you add on the cooked pumpkin into the seasoning itself, so that the jaggery gets melted and mixes in properly. 

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