Maharashtrian Bakar Bhaji Recipe: A Flavorful Vegetarian Delight
Maharashtrian Bakar Bhaji, a traditional side dish from the heart of Maharashtra, is a delightful vegetarian preparation that brings out the earthy sweetness of pumpkin in a savory and spiced medley of ingredients. This dish, usually served alongside Jolada Roti (Jowar Bhakri) or Kala Vatana Amti (Black Chickpea Curry), offers a perfect balance of tangy, sweet, and spicy flavors. The rich combination of roasted spices, sesame seeds, tamarind paste, and jaggery elevates the pumpkin to new heights, making it an irresistible addition to any meal.
Whether you’re a fan of Maharashtrian cuisine or new to its vibrant flavors, this Bakar Bhaji is sure to become a favorite in your kitchen.
Ingredients for Maharashtrian Bakar Bhaji
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) | 1/2 kg, chopped with skin intact |
| Poppy Seeds | 1/4 cup |
| Chironji (Charoli) | 1/4 cup |
| Sesame Seeds (Til) | 1/4 cup |
| Desiccated Coconut | 1/4 cup |
| Sunflower Oil | As required |
| Curry Leaves | 8 leaves |
| Dry Red Chilies | 2 whole |
| Methi Seeds (Fenugreek Seeds) | 1/2 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Tamarind Paste | 1-1/2 tablespoons |
| Red Chilli Powder | 2 teaspoons |
| Salt | To taste |
| Maharashtrian Goda Masala | 2 tablespoons |
| Jaggery | 1/2 teaspoon |
| Water | 1/2 cup |
| Coriander (Dhania) Leaves (Chopped) | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 110 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 180 mg |
| Potassium | 300 mg |
| Vitamin A | 25% of daily value |
| Vitamin C | 20% of daily value |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Side Dish
Diet: Vegetarian
Instructions for Making Maharashtrian Bakar Bhaji
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Dry Roast Spices and Seeds:
Begin by dry roasting the poppy seeds, sesame seeds, desiccated coconut, and chironji (charoli) separately in a pan over medium heat. Once roasted, transfer them to a mixing bowl and let them cool. Once cooled, grind these roasted ingredients into a coarse powder using a mixer grinder. Set the mixture aside for later use. -
Prepare the Pumpkin:
Wash the pumpkin thoroughly under running water and chop it into roughly 1-inch cubes. There is no need to peel the pumpkin; the skin adds flavor and texture, especially if you are using a pumpkin that has a mixture of yellow and green skin. This variety works wonderfully in this dish. -
Cook the Bhaji:
Heat sunflower oil in a kadai (wok) or heavy pan over medium heat. Once the oil is hot, add the fenugreek seeds. When they start spluttering, immediately add the mustard seeds, a pinch of asafoetida (hing), and turmeric powder. Stir well to coat the seeds in the oil. -
Add Curry Leaves and Chilies:
Add the curry leaves and dry red chilies to the hot oil. Let them splutter for a few seconds, releasing their aromatic flavors into the oil. -
Sauté the Pumpkin:
Now, add the chopped pumpkin cubes to the kadai. Stir well to coat the pumpkin with the spiced oil mixture. Allow the pumpkin to cook for a couple of minutes before adding the dry ground spice mixture (roasted sesame seeds, poppy seeds, coconut, and chironji). -
Season the Bhaji:
Add the red chili powder, jaggery, salt, and Maharashtrian Goda Masala to the pumpkin. Stir the mixture to ensure the pumpkin is well coated with the spices. Add the tamarind paste, which will bring a tangy depth to the dish, and mix again. -
Simmer the Bhaji:
Pour about 1/2 cup of water into the kadai and give everything a quick stir. Cover the pan with a lid and let the pumpkin cook. The cooking time is short—about 5 to 7 minutes—since pumpkin softens quickly. You want the Bhakar Bhaji to have a thick consistency, not too watery. -
Garnish and Serve:
Once the pumpkin is cooked and tender, check the seasoning and adjust if necessary. Garnish with fresh chopped coriander leaves (dhania). -
Serve:
Serve the Maharashtrian Bakar Bhaji hot with Jolada Roti (Jowar Bhakri), Kala Vatana Amti (Maharashtrian Black Chickpea Curry), and Red Chilli Thecha for a complete Maharashtrian meal.
Tips for the Perfect Maharashtrian Bakar Bhaji
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Pumpkin Variety: It’s best to use a sweet and slightly fibrous pumpkin variety for this recipe, like the yellow or green pumpkin. The skin adds a nice texture and flavor to the dish.
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Adjust Spice Levels: The amount of red chili powder can be adjusted based on your spice preference. If you like a milder dish, reduce the quantity of chili powder.
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Consistency: Keep an eye on the water while cooking. The pumpkin should cook in a little water to soften, but you want the final dish to be thick and not too soupy.
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Storage: Leftover Bakar Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
Why You’ll Love This Maharashtrian Bakar Bhaji
This dish is a wonderful blend of textures and flavors. The roasted seeds and coconut add a delightful crunch, while the pumpkin, with its naturally sweet flavor, absorbs the spices beautifully. The combination of jaggery, tamarind, and Goda masala gives it a rich, aromatic taste that’s characteristic of Maharashtrian cuisine. Whether served with jolada roti or rice, this side dish brings warmth and heartiness to any meal.
Maharashtrian Bakar Bhaji isn’t just a side—it’s a celebration of flavors, a true reflection of Maharashtra’s vibrant culinary heritage. Whether for a festive occasion or a simple weeknight dinner, this dish will elevate your dining experience and leave you craving more.
Enjoy making this delightful Maharashtrian Bakar Bhaji and sharing it with family and friends. The spices, the pumpkin, and the love that goes into preparing this dish will make any meal feel extra special!
