Lal Bhoplyacha Bharit Recipe (Red Pumpkin Raita)
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - peeled and chopped, hung curd (greek yogurt) - whisked (adjust), sunflower oil - (or ghee). Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
9 steps- 1
To begin making the Lal Bhoplyacha Bharit, steam or microwave the pumpkin till soft
- 2
Drain any excess water from it
- 3
Roughly mash the pumpkin pieces, leaving some chunks
- 4
Cool it down
- 5
Add curd, salt, sugar, groundnut powder and mix everything well
hung curd (greek yogurt) - whisked (adjust)(3/4 cup)tablespoons groundnut powder - roasted(2)sugar(1 teaspoon)salt - salt to taste - 6
In a tadka pan, heat ghee
- 7
Add the cumin seeds, hing and green chillies
cumin seeds (jeera)(1 teaspoon)to 3 green chillies - chopped(2) - 8
Pour this tempering over the raita, mix and serve
- 9
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
Rate this recipe
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Lal Bhoplyacha Bharit Recipe (Red Pumpkin Raita)
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - peeled and chopped, hung curd (greek yogurt) - whisked (adjust), sunflower oil - (or ghee). Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
9 steps- 1
To begin making the Lal Bhoplyacha Bharit, steam or microwave the pumpkin till soft
- 2
Drain any excess water from it
- 3
Roughly mash the pumpkin pieces, leaving some chunks
- 4
Cool it down
- 5
Add curd, salt, sugar, groundnut powder and mix everything well
hung curd (greek yogurt) - whisked (adjust)(3/4 cup)tablespoons groundnut powder - roasted(2)sugar(1 teaspoon)salt - salt to taste - 6
In a tadka pan, heat ghee
- 7
Add the cumin seeds, hing and green chillies
cumin seeds (jeera)(1 teaspoon)to 3 green chillies - chopped(2) - 8
Pour this tempering over the raita, mix and serve
- 9
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
Rate this recipe
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