A delicious dry pumpkin curry, also called Bhoplyachi Bhaji, this can be your next go-to for a comforting, flavour-rich dish rooted in the cuisine of Maharashtra. If you're looking for a simple yet satisfying vegetable side that's far more than just "pumpkin on the plate", you're in the right place. This is pumpkin elevated, seasoned with spiced tempering, grated coconut and spices.
In Maharashtra, red pumpkin (locally called lal bhopla) is a beloved seasonal vegetable. It's available fairly freely through the year, but particularly in the post-monsoon and early winter months when the earth yields sweet, vibrant produce.
The term "sabzi" or "bhaji" refers to a vegetable preparation, and this one is a "dry" one, meaning there's little to no gravy, the pumpkin is cooked until just tender, and there is no sauce.
This dish is ideal for everyday meals, festive thalis, and lunch boxes and it's a great addition to any other curry! I love having this with dal and rice.
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Ingredients
- Pumpkin - Red pumpkin is traditionally used, but any pumpkin like Kabocha Squash or Butternut that is dense and not watery works well. It offers a mild sweetness that is perfectly counter-balanced by warm spices.
- Spices and seeds - the tempering spices (mustard seeds, methi seeds, cumin seeds, hing and curry leaves) add fragrance and texture from the start.
- Turmeric and chilli powder give warmth and colour, while salt ensures the pumpkin's natural flavour shines through.
- The grated coconut adds a traditional touch, many Maharashtrian sabzis finish with fresh coconut for richness and texture.
- Garnishing with parsley or coriander for an herbaceous note and a visual pop.
See recipe card for quantities.
Instructions
Prep the Pumpkin
Peel, deseed and cube the red pumpkin into roughly between ½-inch and 1 inch pieces.
Temper the seeds
Heat the oil in a pan on low heat. Add the mustard seeds, cumin seeds, methi seeds (optional) and let them pop, 30-60 seconds. Then add dry red chillies (or green fresh ones) and dry curry leaves. Let these sauté briefly until fragrant, about 30 seconds.
Add the Pumpkin and spices
Add the cubed pumpkin and a pinch of salt. Stir in the turmeric powder, hing and red chilli powder (if using). Mix with the pumpkin and fry gently for a few seconds on a low flame, being careful not to burn the spices (that will make them bitter).
Add water, cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. If you notice sticking or dryness, add 1-2 tablespoons water and continue. The idea is to let the pumpkin become tender but not mushy.
Finish the Curry
When the pumpkin is soft and cooked through (you should be able to break a piece with the back of a spoon, but it should still hold shape), add the fresh grated coconut and chopped parsley or coriander and gently stir. Cover again and simmer for 2 more minutes so the coconut blends in.
Garnish & Serve
Sprinkle some more chopped parsley or coriander and coconut leaves on top and serve hot.
Substitutions
- Cumin seeds - you can use ground cumin, but it needs to be added with the rest of the ground spices to it doesn't burn.
Storage
This dry pumpkin sabzi can be kept refrigerated in an airtight container for up to 2-3 days. Since it's a dry curry, it holds up well. Reheat gently on low heat, adding a splash of water if needed to refresh the texture.
Freezing is not recommended for best texture, pumpkin tends to become soggy after thawing.
Top Tip
Don't over-cook the pumpkin! Keep it on medium-low and cook until it's tender yet firm. Over-mushiness will dilute the texture and crisp spice coating. The ideal final texture is a cube that yields easily under a fork, but still has shape and a coating of flavour. That's what takes this dry pumpkin curry from good to great.
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Dry Pumpkin Curry - Sabzi
Ingredients
- 2 cups pumpkin a dense type like kabocha, peeled and cubed (about ½ to 1 inch pieces)
- 2 tablespoon oil preferably peanut or sunflower oil
- ½ teaspoon mustard seeds
- ½ teaspoon methi seeds optional
- ½ teaspoon cumin seeds
- 5 dry curry leaves
- 1 green chili slit or 2 dry red ones
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon turmeric powder
- ⅛ teaspoon red chili powder adjust to taste
- 3 tablespoon fresh grated coconut
- 1 tablespoon chopped parsley or coriander
- salt to taste
Instructions
Prep the Pumpkin
- Peel, deseed and cube the red pumpkin into roughly between ½-inch and 1 inch pieces.2 cups pumpkin
Temper the seeds
- Heat the oil in a pan on low heat. Add the mustard seeds, cumin seeds, methi seeds (optional) and let them pop, about 30-60 seconds. Then add dry red chillies (or green fresh ones) and dry curry leaves. Let these sauté briefly until fragrant, about 30 seconds.2 tablespoon oil, ½ teaspoon mustard seeds, ½ teaspoon methi seeds, ½ teaspoon cumin seeds, 5 dry curry leaves, 1 green chili
Add the Pumpkin and spices
- Add the cubed pumpkin and a pinch of salt. Stir in the turmeric powder, hing and red chilli powder (if using). Mix with the pumpkin and fry gently for a few seconds on a low flame, being careful not to burn the spices (that will make them bitter).¼ teaspoon asafoetida/hing, ¼ teaspoon turmeric powder, ⅛ teaspoon red chili powder
- Add water, cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. If you notice sticking or dryness, add 1-2 tablespoons water and continue. The idea is to let the pumpkin become tender but not mushy.
Finish the Curry
- When the pumpkin is soft and cooked through (you should be able to break a piece with the back of a spoon, but it should still hold shape), add the fresh grated coconut and chopped parsley and gently stir. Cover again and simmer for 2 more minutes so the coconut blends in3 tablespoon fresh grated coconut, 1 tablespoon chopped parsley or coriander
Garnish & Serve
- Sprinkle some more chopped parsley and coconut leaves on top and serve hot.
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