Wednesday, August 20, 2008

Bhoplyacha Rassa - Pumpkin Curry

It will be extremely difficult for me if someone asks me to choose the best food cooked by my grandmother - whether it was her authentic Konkani (South Canara) cuisine or traditional Maharashtrian cuisine. Of course back then, I didn't differentiate the food with labels like Konkani or Maharashtrian but I just devoured the food made by her. Sharing with you a simple Maharashtrian recipe of Pumpkin curry from my grandma's kitchen.

Bhoplyacha Rassa
Pumpkin Curry
1 acorn squash/pumpkin/butternut squash, peeled & cubed about 2 cups
salt to taste
1 tbsp jaggery
1/2 tsp chili powder

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric powder
2 tsp goda masala

1 tbsp coconut
1 tbsp chopped cilantro

1. Heat oil. Add all the ingredients for tempering. Saute on a low flame till the goda masala aroma has filled your kitchen.
2. Add squash or pumpkin pieces. Saute and add 1/4 cup water.
3. Cover with a lid and keep some water on the lid.
4. Cook till the pumpkin/squash cubes are cooked through.
5. Add 1 cup water, jaggery, salt & chili powder.
6. Using the back of the spoon, smash some of the pumpkin pieces (but not all). The mashed pumpkin pieces will add some thickness to the gravy.
7. Bring to boil. Simmer for 5 minutes.
8. Garnish with coconut & cilantro.
9. Cover till ready to eat.

Note -
1. Our supermarket carries precut, diced butternut squash bags. This can be used for making this curry.
2. For a variation, you may add about 2 tbsp roasted, unsalted peanut powder - daaNyache KooT.

This post is my contribution to Srivalli's Curry Mela.


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