BM #63 Day 2 -
I can't thank my friend, enough for sharing this keeper of this recipe. I have tried a few other varieties of curries using the red pumpkin but I must bow to this curry. This version, in our opinion wins hands down.
Bhopada (Bhopala) typically means a gourd. So any gourd like bottle gourd, pumpkin can be used.
The usage of coconut is very typical of the coastal cuisine of Maharashtra. The addition of soaked and steamed chana dal makes it a wholesome side dish. This goes well both with Roti and rice.
Recipe Source Shalaka
Pumpkin peeled, seeded and cubed 2 cups
Chana Dal 1/2 cup washed and soaked for 2 hours
Salt and Turmeric as needed
Seasoning (Cooking Oil 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves few, Asafotida a pinch)
Coriander leaves for garnish
To Grind -
Coconut, fresh, frozen or dry 3 Tbsp
Green Chilies 1-2 (as per taste)
Ginger 1/2 inch piece
Garlic 1-2 cloves
Cumin Seeds 1/2 tsp
Method Of Preparation -
Steam the soaked chana dal until tender but still retains the shape. Cover and set aside.
Grind the ingredients to a fine paste listed under 'to grind' using as little water as needed. Set aside.
In a heated pan, add oil and mustard seeds. After they pop, add cumin seeds, asafotida and curry leaves.
Pour the ground coconut paste adding as little water as needed in the seasoning.
Sprinkle turmeric and fry until the mixture is just about moist.
Add the steamed chana dal and mix well. Saute for a few seconds.
Add in the pumpkin cubes, sprinkle salt, mix well, reduce the heat, cover and cook until the pumpkin is tender and retains its shape. Ensure the pumpkin doesn't turn mushy.
After about 5-6 minutes, the pumpkin should be cooked through.
Adjust the flavors as needed, garnish with coriander leaves and enjoy with steamed rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 25 min