“Duddhe Masala Upkari (Pumpkin/ Laal Bhopla Masala Bhaji)” … a simple side dish that goes well served with roti/ parathas … before you say eeeks duddhe, let me tell you this loved to be shunned veggie is rich in fiber, loaded with healthy nutrients that is good for the gut … we loved this simple spiced slightly sweetish tinged bhaji with methi parathas and it was awesome … Yummilicious …
** Duddhe/ Pumpkin/ Laal Bhopla is a nutritious veggie with many health benefits, the most important being fiber. There are plenty of dishes that can be prepared using pumpkin, like including them in curries, bhaji, soups, fries, cakes, etc. in fact though sweetish in nature this humble veggie can be consumed on daily basis. However, while almost all veggies are by nature good for most of the ailements, some may find them not so easy on them, so do try them out for yourself or consult for proper guidance. In all, for generations veggies are found to be safe when consumed in limits and we should be thankful and make best use of all that mother nature has been showering on us abundantly.
** Here is my simple recipe for “Duddhe Masala Upkari (Pumpkin/ Laal Bhopla Masala Bhaji)” … my style …
Pumpkin/ Laal Bhopla/ Duddhe : 500 gms.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Cumin Seeds/ Jeera : 1 tsp
Ajwain/ Vonvo : a pinch
Curry Leaves/ Kadipatta/ Karbevu : 8-10
Hing/ Asafoetida Powder : ½ tsp
Haldi/ Turmeric Powder : ¼ tsp
Jaggery/ Goda/ Gud/ Bella : 1-2 tblsp
Salt/ Namak/ Meeta : to taste
** Spiced Coconut Gratings : 3-4 tblsp (For recipe follow the link shared at the bottom of this recipe)
** Slice off the outer thick skin and inner seed along with soft fiber portion attached to it of the pumpkin. Cut into ½ inch sized cubes or any shape you wish but of equal sizes for proper cooking. Put in a colander and rinse well under running water and keep it aside for 10 minutes to be completely drained from excess water.
** Heat coconut oil in a kadai, when hot add mustard seeds when they begin to splutter, lower the heat and add jeera, ajwain, fresh curry leaves and fry for a few seconds. Add hing and haldi powder followed by pumpkin pieces and mix all well together gently. Raise the heat to medium and cook for 1-2 minutes stirring often.
** Note : I have used coconut oil here for the upkari/ bhaji as it gives out a unique taste and aroma, you may use any edible oil desired.
** Lower the heat to minimum, cover and cook until 80% done. Add salt to taste, jaggery powder, mix well, cover and cook until 90% done. Add spiced coconut gratings, mix well, cover and further cook until done, say 5-7 minutes. Check in between and only if you find necessary then sprinkle some water to avoid being burnt.
** Note : DO NOT ADD WATER while cooking this bhaji at any stage or else the dish will turn out soft and mushy. Pumpkin is a veggie that by itself has plenty of water content within that is sufficient for cooking. I have not added any here.
** “Duddhe Masala Upkari (Pumpkin/ Laal Bhopla Masala Bhaji)” is done and ready to be served. Tastes best served as a side dish with roti/ parathas though you can serve it with dal- chawal if desired too. I served it with methi parathas and the soft cooked spiced pumpkin pieces with slight tinge of jaggery tasted awesome. Do try this variation of pumpkin bhaji, in your home and enjoy with family and friends.
** For “Spiced fresh Coconut Gratings” Recipe, please follow the link given below …
No comments:
Post a Comment
Thanks.