What2Eat
Maharashtrian Bakar Bhaji Recipe
Maharashtrian RecipesSide DishVegetarian

Maharashtrian Bakar Bhaji Recipe

A vegetarian Maharashtrian Recipes recipe with kaddu (parangikai/ pumpkin) - chopped with skin intact, poppy seeds, chironji. Ready in 20 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories
865kcal
Estimated Cost
₹475-625
Carbs91g
Protein41g
Fats37g
Servings Scaler
4

Instructions

14 steps
  1. 1

    To begin making the Maharashtrian Bakar Bhaji Recipe, dry roast the poppy seeds, sesame seeds, desiccated coconut & charoli all separately

    poppy seeds(1/4 cup)sesame seeds (til seeds)(1/4 cup)dessicated coconut(1/4 cup)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)tablespoons maharashtrian goda masala(2)
  2. 2

    Grind them into a coarse powder in mixer grinder

    teaspoons turmeric powder (haldi)(2)teaspoons red chilli powder(2)
  3. 3

    Keep aside

  4. 4

    Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes

    kaddu (parangikai/ pumpkin) - chopped with skin intact(1/2 kg)
  5. 5

    You can use the pumpkin with yellow & green skin, as it is very tasty and fits in this recipe very well

    kaddu (parangikai/ pumpkin) - chopped with skin intact(1/2 kg)
  6. 6

    In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds

    poppy seeds(1/4 cup)sesame seeds (til seeds)(1/4 cup)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)
  7. 7

    Once they splutter, add mustard seeds, hing & turmeric powder

    poppy seeds(1/4 cup)sesame seeds (til seeds)(1/4 cup)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)teaspoons turmeric powder (haldi)(2)teaspoons red chilli powder(2)
  8. 8

    Add the curry leaves immediately & red chillies

    curry leaves(8)dry red chillies(2)teaspoons red chilli powder(2)coriander (dhania) leaves - chopped
  9. 9

    Give it a quick stir and add the chunks of pumpkin

  10. 10

    Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp

    poppy seeds(1/4 cup)chironji(1/4 cup)sesame seeds (til seeds)(1/4 cup)dessicated coconut(1/4 cup)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)teaspoons turmeric powder (haldi)(2)-/2 tablespoons tamarind paste(1)teaspoons red chilli powder(2)salt - to tastetablespoons maharashtrian goda masala(2)jaggery(1/2 teaspoon)
  11. 11

    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

    water(1/2 cup)
  12. 12

    The Bhakar bhaji shouldn't be too watery

    water(1/2 cup)
  13. 13

    garnish with coriander leaves and serve

    kaddu (parangikai/ pumpkin) - chopped with skin intact(1/2 kg)curry leaves(8)coriander (dhania) leaves - chopped
  14. 14

    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

    kaddu (parangikai/ pumpkin) - chopped with skin intact(1/2 kg)curry leaves(8)teaspoons red chilli powder(2)tablespoons maharashtrian goda masala(2)

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