Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi
A vegetarian Maharashtrian Recipes recipe with kaddu (parangikai/ pumpkin) - cut into chunks, cumin seeds (jeera), mustard seeds. Ready in 45 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
12 steps- 1
To begin making the Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi, we will first pressure cook the pumpkin in a pressure cooker with 2 tablespoons water and salt to taste
salt - to taste - 2
Pressure cook for only 1 whistle and turn off the pressure cooker
- 3
Release the pressure immediately, by placing the cooker under running water and open the lid
- 4
This will prevent the pumpkin from getting over cooked
- 5
Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 6
Add curry leaves and allow it to crackle
sprig curry leaves(1) - 7
Stir in the asafoetida, red chilli powder, turmeric powder and garam masala powder and cooked pumpkin
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Sprinkle salt and give the Bhoplya Cha Bharit a gentle toss
salt - to taste - 9
Stir fry the Bhoplya Cha Bharit for about a minute so all the masalas come together
garam masala powder(1 teaspoon) - 10
Once done, check the salt and spices and adjust according to taste
salt - to taste - 11
Turn off the heat and transfer the Bhoplya Cha Bharit to a serving bowl and serve hot
- 12
Serve the Bhoplya Cha Bharit Recipe/ Pumpkin Sabzi along with Punjabi Bhindi Kadhi, Moong Sprouts Salad and Ragi Phulka to create a delicious and healthy lunch or dinner
Rate this recipe
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Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi
A vegetarian Maharashtrian Recipes recipe with kaddu (parangikai/ pumpkin) - cut into chunks, cumin seeds (jeera), mustard seeds. Ready in 45 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
12 steps- 1
To begin making the Bhoplya Cha Bharit Recipe – Maharashtrian Pumpkin Sabzi, we will first pressure cook the pumpkin in a pressure cooker with 2 tablespoons water and salt to taste
salt - to taste - 2
Pressure cook for only 1 whistle and turn off the pressure cooker
- 3
Release the pressure immediately, by placing the cooker under running water and open the lid
- 4
This will prevent the pumpkin from getting over cooked
- 5
Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 6
Add curry leaves and allow it to crackle
sprig curry leaves(1) - 7
Stir in the asafoetida, red chilli powder, turmeric powder and garam masala powder and cooked pumpkin
asafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Sprinkle salt and give the Bhoplya Cha Bharit a gentle toss
salt - to taste - 9
Stir fry the Bhoplya Cha Bharit for about a minute so all the masalas come together
garam masala powder(1 teaspoon) - 10
Once done, check the salt and spices and adjust according to taste
salt - to taste - 11
Turn off the heat and transfer the Bhoplya Cha Bharit to a serving bowl and serve hot
- 12
Serve the Bhoplya Cha Bharit Recipe/ Pumpkin Sabzi along with Punjabi Bhindi Kadhi, Moong Sprouts Salad and Ragi Phulka to create a delicious and healthy lunch or dinner
Rate this recipe
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