### TranslatedIngredients: 250 grams Kaddu (Parangikai/ Pumpkin) - peeled and chopped,3/4 cup Hung Curd (Greek Yogurt) - whisked (adjust),1 tablespoon Sunflower Oil - (or ghee),1 teaspoon Cumin seeds (Jeera),2 to 3 Green Chillies - chopped,2 tablespoons Groundnut powder - roasted,1/4 teaspoon Asafoetida (hing),1 teaspoon Sugar,Salt - Salt to taste,Coriander (Dhania) Leaves - few ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Lal Bhoplyacha Bharit, steam or microwave the pumpkin till soft. Drain any excess water from it.Roughly mash the pumpkin pieces, leaving some chunks. Cool it down.Add curd, salt, sugar, groundnut powder and mix everything well.In a tadka pan, heat ghee. Add the cumin seeds, hing and green chillies. Pour this tempering over the raita, mix and serve.Serve Lal Bhoplyacha Bharit with roti for a light weekday lunch or with Bhagar or Sabudana Khichdi for a fasting feast or serve it with Kala Vatana Amti and Phulkas.
