Bakar Bhaji

Bakar Bhaji Recipe is a mild spicy, tangy curry made from chunks of pumpkin with the skin on. It goes well with chapati or curd rice. Bakar bhaji is made in Vidarbha (eastern region of Maharashtra) during festivals. So, if you are looking to make something new with Pumpkin, then do give this a try. Grateful to my mother-in law for teaching & sharing this family favorite recipe with me, its one of my favorite now :-) Thanks Aie

Ingredients

1/2 kg Pumpkin , chopped with skin intact

2 tbsp Poppy seeds

2 tbsp charoli (Chironji nuts)

2 tbsp Sesame seeds

1/4 cup freshly grated Coconut

4 tsp cooking Oil 

8 Curry leaves

2 Dry Red Chillies

1/2 tablespoon Methi Seeds

1 teaspoon Mustard seeds

1 pinch Asafoetida

2 teaspoons Turmeric powder

1-1/2 tablespoons Tamarind Paste

2 teaspoons Red Chilli powder

Salt , to taste

2 tablespoons Maharashtrian Goda Masala

1/2 teaspoon Jaggery

1/2 cup Water

Coriander Leaves , chopped, for garnishing

Method

1. To prepare the bakar bhaji dry roast the poppy seeds, sesame seeds, fresh coconut & charoli all separately. Grind them into a coarse powder in mixer grinder. Keep aside.
2. Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes. You can use the pumpkin with yellow & green skin, as it is very tasty and fits perfectly for this recipe 
3. In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds. Once they splutter, add mustard seeds, hing & turmeric powder.
4. Add the curry leaves immediately & red chillies. Give it a quick stir and add the chunks of pumpkin.
5. Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp. Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook. 
6. The Bhakar bhaji shouldn't be too watery. garnish with coriander leaves and serve.
7. Bakar bhaji is best served with poori's or plain roti/chappati