Bhopla & Vadi Tarkari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 500 g - red pumpkin or bhopla, peeled and sliced
  • 2 - bay leaves
  • 1.5 tsp - sugar
  • 1.5 tsp - turmeric powder
  • 10 - masoor dal vadies
  • 1 - big potato, peeled and cubed
  • a pinch asafetida
  • 1.5 piece - ginger
  • 1 tsp - cumin seeds
  • 1 - big tomato, blanched and slices
  • a few sprigs coriander leaves
  • salt and chilli powder to taste
  • oil as required

How to Make Bhopla & Vadi Tarkari

  • Deep fry the vadis to a red colour, drain and set aside.
  • Grind ginger and cumin seeds to a paste.
  • Heat 2 tbsps of oil and add bay leaves and asafoetida.
  • After a few seconds add the potatoes and fry to a golden brown colour.
  • Add the bhopla and fry till dry, put in rest of the above ingredients with the exception of coriander leaves.
  • Mix well and cover with water.
  • Cook till the vegetables are tender and gravy quite thick.
  • Serve garnished with coriander leaves.