kabocha (lal bhopla) bhaji

Ingredients:

500 gm kabocha

2 Tablespoons khus khus (white poppy seeds)2Tablespoons dried grated coconut

2 Tablespoons peanuts

3-4 pieces of tamarind or 1 teaspoon tamarind paste

6 Tablespoons oil

1/2 teaspoon mustard seeds

2 pinches of asafoetida

1/4 teaspoon turmeric

1 teaspoon methi (fenugreek) seeds

3/4 teaspoon red chili powder

salt to taste

1-1/2 Tablespoon jaggery

3 teaspoons goda masala

Method:

Cut the kabocha into large pieces, about 2 inches in length.Dry roast the khus khus, coconut and nuts for a few minutes until they start to change color. Let it get cool, and grind to a powder. Make a solution with half cup of water and tamarind.Heat the oil in a kadhai , and add the mustard seeds. When they start to pop, add the asafoetida, turmeric, methi seeds, and the pieces of kabocha. Saute for a minute or two, and then cover with a lid for a few minutes , Add 3/4th cup of water, and to it add the ground powder. Add red chili powder, salt, tamarind water, jaggery, and goda masala, and stir it so that all these ingredients form a sort of gravy. By then the squash should be fully cooked too. Best to serve with plain rotis, or rice.