Many times my MIL made “Bhopla che Baharit” which is red pumpkin mashed salad. There are no fixed proportions that make this simple yet tasty salad. You can boil the peeled pumpkin in the cooker with your rice and daal.
Today I added grated carrots since I like the colour of these carrots known locally as Delhi gajar.
1 Cup boiled pumpkin
½ cup curds
A little cream (optional)
Jeera/cumin seeds/jeerigi seeds
1 green chilli (adjust as per taste)
1. Mash the boiled pumpkin.
2. Beat the curds and cream mix, add salt with the pumpkin.
3. Heat oil and crackle mustard, Jeera/cumin seeds/jeerigi seeds, hing/asafoetida, curry leaves and green chillies.
4. Serve chilled. I am sending this to Taste of Pearl City’s event Any One Can Cook
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