Bhopa kaddu pumpkin subji recipe
Bhoplyachi bhaji - Kaddu ki subji

Bhoplyachi bhaji or kaddu ki subji or pumpkin subji recipe is very easy to make.

Pumpkin subji is served as a side dish with chapati, rice, roti, paratha etc.

Pumpkin is known as bhopla(Marathi), Kaddu(Hindi), Kumbalkai (Kannada). Pumpkin is easily available in India at all time in the year. But more so in the winter months.

You may use red pumpkin or yellow/white pumpkin for this subji. Both types of pumpkin taste good in this dish.

How to make pumpkin subji - Bhoplyachi bhaji - kaddu ki subji

Ingredients for pumpkin subji - bhoplyachi bhaji - kaddu ki subji for 2-3 servings

Pumpkin pieces – 2 cup
Salt – ¼ tsp, more or less according to taste

Optional ingredients

Sugar/jaggary – ¼ tsp, more or less according to taste
Roasted peanuts powder - 1 tsp
Coriander leaves – 1 tbsp, chopped
Freshly grated coconut - 1 tbsp
Chana dal / split chickpeas - 1 tsp

Ingredients for tempering/ tadka

Chili, green or red – 1 or 2, more or less according to taste.
Vegetable oil – 1 1/2 tsp
Rai/Mustard seeds – ¼ th tsp
Jeera/Cumin seeds – ¼ th tsp
Hing/Asafetida – a pinch
Haldi/turmeric powder - 1/4 tsp
Curry leaves/ kadhipatta – 4-5

Step by step instructions for making pumpkin subji

Preparation for making pumpkin subji - Bhoplyachi bhaji - Kaddu ki subji

Wash pumpkin under running water.
Remove skin with a peeler or a sharp knife. Removing skin is not a must. I sometimes leave it on.
Cut pumpkin in about one inch pieces.
Chop green chili and coriander leaves.
Crush roasted peanuts(if using) roughly.

Making pumpkin subji - kaddu ki subji

Step 1 - Heat oil in a fry pan or a kadai. I am using iron kadai.

Add mustard seeds and when they start splattering, add cumin seeds, hing, chili pieces, curry leaves and chana dal.

Fry till chana dal changes color slightly.

Step 2 - Add pumpkin pieces. Stir well to mix.

Step 3 - Cover the pan with a lid or plate and let cook for 2 minutes on low flame.

Step 4 - After 2 minutes, remove lid and add salt, sugar/jaggery, stir a little and cover again with a lid. I added jaggery. Adding salt and jaggery helps in releasing the water in pumpkin and cooking in it's own juice. Let cook again for another 2 minutes on low flame.

Step 5 - After 2 minutes, check the 'doneness' of the pumpkin pieces by poking with a spoon. If it inserts easily, pumpkin is done.

If the pumpkin needs to be cooked further to your liking, cover and cook again for a minute or two.

You may add a teaspoonful of water and cover the lid again and cook for another minute till pumpkin is just done.

You can see in the image below, pumpkin is cooked just right.

Step 6 - When the pumpkin is cooked and there is not much water, add peanut powder (if adding), freshly grated coconut and chopped coriander leaves.

Step 7 - Mix well and switch off the flame.

Pumpkin subji is ready. Keep covered till serving time. You may serve it with rice, chapati, paratha etc.

Tips and variations

If you leave the skin on, the skin does not get cooked very soft along with the pumpkin flesh. I do not mind that. If you do not like pumpkin peel, remove it before cooking.
If you keep the pumpkin peel on, it helps in retaining the shape of the pumpkin when cooked.
Use red chili powder instead of fresh chilies if you do not have chilies.
Use black pepper powder instead of red chili powder or fresh chilies for variation.
Leftover subji, if any, will keep good in the fridge for 2 days.