Pumkin Raita- Yogurt based dip

Pumkin Raita, also known as Bhoplyache Bharit in Marathi, is a wonderful side dish to go with spicy curries. I like to eat it on its own too at times, as a light meal. You can serve it with chips or celery sticks too.

2 cups of Pumkin cubed image(32)

( you can use any kind of squash)

1 cup Plain yogurt

1 tsp cumin seeds

2 tsp oil

1 green chili pepper slit lengthwise, deseeded

1/2 tsp salt

1 tsp sugar

1 pinch of Love

Fresh cilantro for garnish

peel and cut the pumpkin into small 1 inch cubes or as convenient

Boil the cubes in water till tender

break them with a fork not mash

let it cool, add yogurt, salt and sugar and mix gently with a fork

Heat oil in a small pan, add the cumin seeds n bloom them.

Add the slit green pepper and turn the heat off.

Pour this seasoning over the dip and mix well.

Garnish with 1 pinch of love and fresh cilantro :)

To ensure that your guests do not chomp or choke on the chili pepper, remove it before serving :)

If you want to make this for vegan guests, skip yogurt, and add crushed roasted peanuts and a dash of lime juice, as a Pumpkin Salsa




A simple, super yummy and popular side dish, that goes with anything, even as a dip, with corn chips 😊
1 medium Asian eggplantimage(19)
1 onion fine chopped
1 medium tomato fine chopped
1/2 tsp turmeric
3/4 tsp red chili powder
1/2 tsp coriander seeds powder
1 tsp mustard seeds
1 tbsp oil
1/2 tsp salt
2tbsp Fresh chopped cilantro
Smear the eggplant with an oil swipe
Roast it well directly on the flame, uniformly by turning over to cover all around
Keep it covered under a bowl for 5 mins ( the steam makes the charred peels come off easily)
Take a small bowl of water to dip your fingers in, to prevent the peels from sticking to your hands.
Shred the roasted, peeled eggplant
Heat oil in a pan, bloom the mustard seeds,
Add turmeric, chilly powder, coriander powder
Followed by the chopped onion, tomato and half of fresh cilantro.
Flash fry, stir for a minute
Add the shredded eggplant, stir
Add salt
Cover it for 2 mins.
Serve garnished with fresh chopped cilantro and a pinch of love !
You can make this with japanese eggplants too
You can also just shred the roasted eggplant,
add fine diced purple onion, 1/2 tsp salt or as per taste
Put 1/2 tsp chili powder, don’t mix it yet
make the seasoning separately and add on top of the chili.
Mix well, add fresh cilantro
Add 2 tbsp of plain/ greek yogurt