Lal Bhoplya Chi Bhaji (Red Pumpkin Bhaji)

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.