Bhoplyachi bhaji or kaddu ki subji or pumpkin subji recipe is very easy to make.
Pumpkin subji is served as a side dish with chapati, rice, roti, paratha etc.
Pumpkin is known as bhopla(Marathi), Kaddu(Hindi), Kumbalkai (Kannada). Pumpkin is easily available in India at all time in the year. But more so in the winter months.
You may use red pumpkin or yellow/white pumpkin for this subji. Both types of pumpkin taste good in this dish.
Preparation for making pumpkin subji - Bhoplyachi bhaji - Kaddu ki subji
Step 1 - Heat oil in a fry pan or a kadai. I am using iron kadai.
Add mustard seeds and when they start splattering, add cumin
seeds, hing, chili pieces, curry leaves and chana dal.
Fry till chana dal changes color slightly.
Step 2 - Add pumpkin pieces. Stir well to mix.
Step 3 - Cover the pan with a lid or plate and let cook for 2 minutes on low flame.
Step 4 - After 2 minutes, remove lid and add salt, sugar/jaggery, stir a little and cover again with a lid. I added jaggery. Adding salt and jaggery helps in releasing the water in pumpkin and cooking in it's own juice. Let cook again for another 2 minutes on low flame.
Step 5 - After 2 minutes, check the 'doneness' of the pumpkin pieces by poking with a spoon. If it inserts easily, pumpkin is done.
If the pumpkin needs to be cooked further to your liking, cover and cook again for a minute or two.
You may add a teaspoonful of water and cover the lid again and cook for another minute till pumpkin is just done.
You can see in the image below, pumpkin is cooked just right.
Step 6 - When the pumpkin is cooked and there is not much water, add peanut powder (if adding), freshly grated coconut and chopped coriander leaves.
Step 7 - Mix well and switch off the
Pumpkin subji is ready. Keep covered till serving time. You may serve it with rice, chapati, paratha etc.