### TranslatedIngredients: 1/2 kg Kaddu (Parangikai/ Pumpkin) - chopped with skin intact,1/4 cup Poppy seeds,1/4 cup Chironji,1/4 cup Sesame seeds (Til seeds),1/4 cup Dessicated Coconut,Sunflower Oil - as required,8 Curry leaves,2 Dry Red Chillies,1/2 tablespoon Methi Seeds (Fenugreek Seeds),1 teaspoon Mustard seeds,1 pinch Asafoetida (hing),2 teaspoons Turmeric powder (Haldi),1-1/2 tablespoons Tamarind Paste,2 teaspoons Red Chilli powder,Salt - to taste,2 tablespoons Maharashtrian Goda Masala,1/2 teaspoon Jaggery,1/2 cup Water,Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Maharashtrian Bakar Bhaji Recipe, dry roast the poppy seeds, sesame seeds, desiccated coconut & charoli all separately. Grind them into a coarse powder in mixer grinder. Keep aside.Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes. You can use the pumpkin with yellow & green skin, as it is very tasty and fits in this recipe very well.In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds. Once they splutter, add mustard seeds, hing & turmeric powder.Add the curry leaves immediately & red chillies. Give it a quick stir and add the chunks of pumpkin.Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp. Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook. The Bhakar bhaji shouldn't be too watery. garnish with coriander leaves and serve. Serve Maharashtrian Bakar Bhaji Recipe with Jolada Roti Recipe (Jowar Bhakri), Kala Vatana Amti Recipe (Maharastrian Black Chickpea Curry), and Red Chilli Thecha for your everyday meal.
