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.
You may use red pumpkin or yellow/white pumpkin for this subji. Both types of pumpkin taste good in this dish.
Ingredients for pumpkin subji for 2-3 servings
Ingredients for tempering/ tadka
Step by step instructions for making pumpkin subji
Preparation for making pumpkin subji - Bhoplyachi bhaji - Kaddu ki subji
Making pumpkin subji
If you leave the skin on, the skin does not get cooked very soft along with the pumpkin flesh. I do not mind that. If you do not like pumpkin peel, remove it before cooking.
If you keep the pumpkin peel on, it helps in retaining the shape of the pumpkin when cooked.
Use red chili powder instead of fresh chilies if you do not have chilies.
Use black pepper powder instead of red chili powder or fresh chilies for variation.
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