Maharashtrian Style Pumpkin Subji or Laal Bhoplyachi Bhaji or Kaddu ki Subji

Ingredients

• 250 gms pumpkin, washed, pat dried and cut in triangles
• 1 small potato cut in triangles with peels
• 1 tablespoon cooking oil
• 4 chopped green chillies
• 6 curry leaves
• 1/4 teaspoon grated ginger
• 2 pinch asafoetida/ hing powder
• 1/2 tablespoon jaggery powder
• 1/2 tablespoons salt or as per taste
• 1/2 teaspoon each of mustard seeds, cumin seeds, saunf or fennel seeds, methi seeds and coarse ground coriander seeds
• 1/2 teaspoon each of red chilli powder, gaam masala, aamchur powder and turmeric powder or as per taste
• 1/2 cup hot water to cook or a little less

Steps

1. First, cut the pumpkin as shown in the picture. Then heat oil in a pan. Add the mustard seeds, coriander seeds, cumin seeds, curry leaves, hing, green chillies, grated ginger or paste and saute well.
2. Then add the pumpkin pieces, potato pieces and saute well for 2 minutes. Then add all the powders except salt and garam masala. Mix well and add 1/4 cup hot water. Cover and cook for 5 minutes. Then check if the veggies are slightly tender.
3. Add the groundnut powder, poppy seeds, salt, garam masala powder, jaggery powder, rest of the water and cook till the veggies are soft and aromatic.
4. Serve hot with roti or paratha and enjoy!