Ingredients

• 1/2 kg - red pumpkin
• 1 tbsp - fresh grated coconut
• 2 red - chillies
• 1/2 tsp - turmeric
• 1/2 tsp - fenugreek seeds
• 1/2 tsp - mustard seeds
• 1 inch cube - jaggery
• 1 tbsp - oil
• Salt to taste
• A pinch of asafoetida

How to Make Lal Bhoplya Chi Bhaji (Red Pumpkin Bhaji)

• Cut the pumpkin into 2-inch cubes (they will shrink with cooking).
• Heat the oil in a skillet or wok and add the mustard seeds, red chillies, turmeric and asafetida.
• When the mustard seeds pop, stir in the fenugreek seeds. |Add and Sautee the pumpkin in the seasoning.
• Cook covered for 3-5 minutes, stirring occasionally.
• Use a steel plate as a lid for the skillet.
• Pour a little drinking water on it.
• As this heats, it helps in cooking the pumpkin.
• When you remove the lid to stir, you can pour in some hot water, if the bhaji requires moisture.
• Once the pumpkin is half-cooked, add the jaggery and stir well.
• Add the coconut to the bhaji just before the pumpkin is cooked through.
• Stir once more and serve.