Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry

 

Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry is a very delicious and mouthwatering dish made from pumpkin along with peanut, poppy seeds and spices. It is made sweet and tangy with jaggery and tamarind and is enjoyed best with rice flour roti, or regular roti or rice.

My mom (Rekha Ramolia) visited me at Sydney. She stayed with us for three months. We had an amazing time together. My son (Aarav) was so happy and enjoyed her company to the fullest. She would always come to drop and pick up at the school. She would accompany him for this cricket or AFL training and match. She would tell him different stories and would play with him. And when mothers are visiting they will always try to make different delicacies and feed us. I used to enter kitchen less when mom was there as she would always make food for us and it was a feeling of heaven to feast on ready food cooked by her.

She prepared this amazing pumpkin curry for us. It was irresistible. She is Maharastrian and so prepared the pumpkin in a Maharastrian way. The curry was rich with the flavor of peanuts and poppy seeds. I thought of sharing the recipe on the blog. “Maa ke haatho main jadoo hain”. The curry goes well with “chawal ki roti” / Akii/Rice roti. It can be also enjoyed with chapati or rice. The curry is good to be carried in the lunch box.

I will share the recipe of “apple shake” and “herbal green tea” that she used to make often. My son used to enjoy the “palak paneer cooked in desi style” by her. He has AFL training every Wednesday. So when I used to  take him to the training she used to make palak paneer for him and keep it ready with jeera ajwain paratha and jeera rice. He used to lick his fingers and enjoy to the fullest. From then palak paneer is as Wednesday’s special menu at my house.

Love you and miss you mummy!!

Friends do try this recipe and share it with your family and friends..

Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
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5 from 3 votes

Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry

Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry is a very delicious and mouthwatering dish made from pumpkin along with peanut, poppy seeds and spices. It is made sweet and tangy with jaggery and tamarind and is enjoyed best with rice flour roti, or regular roti or rice. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: curry, dinner, Main Course, Main Dish, roz ka khana, vegan
Cuisine: Indian, Maharastrian
Keyword: curry, peanut, poppyseeds, pumpkin, quickandeasy, roz ka khana, vegan
Servings: 4 people
Calories: 161kcal

Ingredients

  • 500 g Pumpkin peeled, washed, deseeded and cut into cubes
  • 1 tbsp peanut crushed or whole
  • 1 tsp poppy seeds khus khus
  • 1 tbsp sesame seeds til
  • 1 onion
  • 1/2 inch ginger
  • 2 garlic clove
  • 4 tsp oil
  • 1/2 tsp mustard seed
  • 1/2 tsp cumin seed jeera
  • 1/2 tsp fenugreek seed methi dana
  • 1/4 tsp hing asafoetida
  • 10 curry leaves
  • 1/2 tsp turmeric powder haldi
  • 1/2 cup water
  • 1.5 tsp red chili powder
  • 2 tsp coriander cumin powder dhania jeera powder
  • 1/2 tsp garam masala
  • 1 tbsp tamarind pulp 1 tbsp tamarind soaked in 1/4 cup water
  • 1 tbsp jaggery
  • salt as per taste

Instructions

  • In an mixer grinder, add peanut, sesame seeds, ginger, garlic, poppy seeds
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Add chopped onions.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Grind them all together into a paste.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Soak tamarind in hot water.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle. Add curry leaves and asafoetida.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Add pumpkin cut into cubes.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Mix well.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Add turmeric powder and 1/4th cup of  water. Mix well.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Cover and cook for 7-8 minutes on medium heat.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • The pumpkin will be soften. If not cook for 5 more minutes. Add the ground paste. Add 1/4 cup of water.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Add spices - red chili powder, coriander cumin seed powder, garam masala. 
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Mash the soaked tamarind with hands. Sieve the tamarind pulp. Add it to the curry. Mix well.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Mix well and simmer for a couple of minutes.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Add jaggery and mix well till it melts.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Simmer the curry until the jaggery melts.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • The pumpkin curry is ready to serve.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
  • Remove in bowl. Garnish with curry leaves and serve kodha nu shaak/ bhopda chi bhaaji/pumpkin curry with chawal ki roti (rice roti) or plain rice or chapati.
    Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Sodium: 29mg | Potassium: 385mg | Fiber: 5g | Sugar: 10g | Vitamin A: 397.3% | Vitamin C: 72.1% | Calcium: 9.7% | Iron: 17.5%

 

6 thoughts on “Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry

  • April 30, 2019 at 10:50 am
    Permalink

    It is easy to make and delicious recipe

    Reply
    • April 30, 2019 at 11:09 am
      Permalink

      Thank you so much

      Reply
  • April 30, 2019 at 10:51 am
    Permalink

    Quick and delicious recipe..

    Reply
    • April 30, 2019 at 11:08 am
      Permalink

      Thank you so much

      Reply
      • April 30, 2019 at 11:08 am
        Permalink

        Thank you so much

        Reply

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