Red Pumpkin Recipe – Authentic Bhopala with Peanut & Coconut

Last Updated on 2 months by Neha Deshmukh

Red Pumpkin Recipe – Authentic Bhopala with Peanut & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful dish my grandmother used to make: Red Pumpkin (Bhopala) with Peanut and Coconut. It’s a simple recipe, but packed with so much taste and nostalgia. This isn’t just a recipe; it’s a little piece of my childhood I’m excited to share with you.

Why You’ll Love This Recipe

This Bhopala recipe is more than just a vegetable dish. It’s a beautiful blend of sweet, spicy, and savory flavors. The red pumpkin gets wonderfully soft, and the peanut and coconut add a lovely texture and richness. It’s incredibly easy to make, perfect for a weeknight meal, and a fantastic way to enjoy a humble vegetable in a truly special way. You’ll love how quickly it comes together and how satisfying it is!

Ingredients

Here’s what you’ll need to make this delicious Red Pumpkin Bhopala:

• 1 kilogram Red Pumpkin (Bhopala/Kadu)
• 1 cup Plain Yogurt (Dahi/Curd)
• 1.5 teaspoon Roasted Peanut Powder
• ?? teaspoon Sugar (start with 1 tsp and adjust to taste)
• ?? teaspoon Green Chili Paste (adjust to your spice preference)
• 1 teaspoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• Salt to taste
• ?? tablespoon Pure Ghee (Clarified Butter)
• ?? teaspoon Cumin Seeds (Jeera)
• A pinch of Asafoetida (Hing)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Bhopala turns out perfectly!

Red Pumpkin (Bhopala/Kadu) – Varieties & Selection

There are a few different types of red pumpkin you might find. The one with the deep red flesh and slightly sweet taste is ideal. Look for a pumpkin that feels heavy for its size – that means it’s full of goodness! About 700-800 grams is a good amount for a family of four.

Roasted Peanut Powder – Homemade vs. Store-Bought

You can absolutely use store-bought roasted peanut powder to save time. But honestly, the flavor of homemade is so much better. Just dry roast some peanuts until golden brown, let them cool, and grind them into a powder. It takes just a few minutes and makes a huge difference!

Green Chili Paste – Adjusting the Spice Level

This is where you can really customize the dish. I usually use about 1 teaspoon of green chili paste for a mild-medium spice level. If you like it hotter, feel free to add more! You can also use serrano peppers or Thai green chilies for extra heat.

Pure Ghee (Clarified Butter) – The Importance of Quality

Ghee adds a beautiful richness and aroma to this dish. Using good quality ghee really elevates the flavor. If you don’t have ghee, you can use oil, but ghee is traditional and adds a unique taste. About 2-3 tablespoons should do the trick.

Asafoetida (Hing) – Regional Variations & Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami flavor when cooked. It’s often used in Indian cooking to aid digestion. A tiny pinch is all you need – it’s potent! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the pumpkin and cut it into small, bite-sized pieces. This helps it cook evenly.
2. Now, steam cook the pumpkin pieces until they’re wonderfully tender. You can do this in a steamer basket over boiling water, or even in the microwave with a little water.
3. Once the pumpkin is cooked, mash it while it’s still hot using a spoon. Don’t worry about getting it perfectly smooth – a little texture is nice!
4. Add the roasted peanut powder, green chili paste, salt, sugar, scraped coconut, and chopped coriander to the mashed pumpkin. Mix everything together really well.
5. Time for the tempering! Heat pure ghee in a small ladle or pan over medium heat. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the ghee.
6. Add a pinch of asafoetida to the tempering and immediately pour it over the pumpkin mixture. Stir quickly to combine. The aroma at this point is incredible!
7. If you’re using it, mix in the plain yogurt just before serving. This adds a lovely tanginess.
8. Serve hot with roti, rice, or even enjoy it as a standalone dish.

Expert Tips

• Don’t overcook the pumpkin! You want it tender, but not mushy.
• Taste as you go and adjust the seasoning to your liking.
• The tempering is key – don’t skip it! It adds so much flavor.

Variations

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil, and omit the yogurt. It’s still delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

My friend, Priya, loves a really spicy Bhopala. She adds a finely chopped green chili directly to the pumpkin mixture along with the paste. Feel free to experiment!

Festival Adaptations (e.g., Navratri)

During Navratri, many people avoid onion and garlic. This recipe is perfect as it doesn’t require either! It’s a flavorful and satisfying dish for fasting.

Serving Suggestions

This Bhopala is incredibly versatile. It’s fantastic with:

• Warm, fluffy roti
• Steaming hot rice
• A side of dal (lentils)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pumpkin is best for this Bhopala recipe?

A red pumpkin with deep red flesh and a slightly sweet taste is ideal. Look for one that feels heavy for its size.

Can I make this recipe without coconut?

Yes, absolutely! While coconut adds a lovely flavor, you can omit it if you prefer.

How can I adjust the sweetness of the dish?

Start with 1 teaspoon of sugar and taste. Add more, a little at a time, until you reach your desired level of sweetness.

What is asafoetida (hing) and where can I find it?

Asafoetida is a spice with a pungent smell that transforms into a savory flavor when cooked. You can find it at most Indian grocery stores.

Can this be made ahead of time?

You can prepare the pumpkin and mash it ahead of time. However, it’s best to do the tempering just before serving for the freshest flavor.

Enjoy this little taste of home! I hope you love this Red Pumpkin Bhopala as much as my family does. Let me know how it turns out in the comments below!