Lal Bhoplyacha Bharit Recipe (Red Pumpkin Raita)
Lal Bhoplyacha Bharit, or Red Pumpkin Raita, is a beloved Maharashtrian side dish that brings together the comforting flavors of steamed pumpkin, creamy curd, and crushed groundnuts. This flavorful and nutritious raita is tempered with aromatic spices, making it a perfect accompaniment to a variety of meals. Not only is this dish quick and simple to prepare, but it’s also incredibly versatile. Whether you’re fasting or enjoying a light meal, this raita is sure to win over even the pickiest eaters, including those who usually shy away from pumpkin. The combination of soft pumpkin, tangy yogurt, and crunchy groundnut powder delivers a delightful texture and taste that will elevate any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 250 grams, peeled and chopped |
| Hung Curd (Greek Yogurt) | 3/4 cup, whisked (adjust as needed) |
| Oil (or Ghee) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chillies | 2 to 3, chopped |
| Groundnut Powder | 2 tablespoons, roasted |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | Few sprigs, chopped for garnish |
Preparation Time
- 10 minutes
Cooking Time
- 15 minutes
Instructions
-
Steam the Pumpkin:
Start by steaming or microwaving the peeled and chopped pumpkin until it becomes soft and tender. Ensure that any excess water is drained from the pumpkin after steaming. -
-
Mash the Pumpkin:
Once the pumpkin has cooled down, roughly mash it using a fork or potato masher. Leave some chunks for texture, ensuring it is not entirely smooth. -
Prepare the Raita:
In a large bowl, combine the mashed pumpkin with the hung curd (Greek yogurt), salt, sugar, and roasted groundnut powder. Mix all the ingredients thoroughly until they are well combined. The yogurt will lend a refreshing tanginess to the raita, while the groundnut powder adds a subtle crunch and earthy flavor. -
Temper the Spices:
In a small tadka pan, heat the oil (or ghee) over medium heat. Once the oil is hot, add cumin seeds and let them sizzle for a few seconds. Then, add the asafoetida and chopped green chillies. Let the spices release their fragrance and slightly toast, which will infuse the oil with flavor. -
Combine and Serve:
Pour the tempering (spiced oil) over the pumpkin and yogurt mixture. Stir gently to ensure the tempering is evenly distributed. Optionally, garnish with chopped coriander leaves for a burst of freshness and color. -
Serving Suggestions:
Lal Bhoplyacha Bharit can be served with a variety of dishes. It pairs beautifully with roti for a light weekday lunch or with Bhagar (Sabu Dana Khichdi) for a fulfilling fasting meal. You can also serve it alongside Kala Vatana Amti (black peas curry) and Phulkas for a traditional Maharashtrian feast.
Tips:
- Adjust the level of yogurt based on the desired creaminess and tanginess of the raita.
- If you’re not fasting, ghee adds a rich flavor, but you can use oil as a substitute for a lighter version.
- The raita can be refrigerated for a few hours before serving, allowing the flavors to meld together.
This dish is not only delicious but also offers several health benefits. Pumpkin is rich in fiber and vitamins, while yogurt provides probiotics to support digestion. The addition of groundnut powder adds a protein boost, making this raita a nourishing side dish that complements a variety of Indian meals.
Enjoy this simple yet scrumptious Maharashtrian side dish, Lal Bhoplyacha Bharit, and bring a taste of traditional Indian cuisine to your table with minimal effort!
