Curried Kabocha Squash Recipe Maharashtrian Bakar Bhaji

Ingredients-

• 1 teaspoon poppy seeds
• 1 tablespoon sesame seeds
• 2 tablespoons dry shredded coconut
• ½ teaspoon paprika or Kashmiri chili powder
• 2 tablespoon peanuts. I used the dry roasted, skinned peanuts.
• 1 teaspoon oil
• ½ teaspoon fenugreek seeds/ methi seeds
• ½ teaspoon black mustard seeds
• 1/8 teaspoon asafetida powder/hing
• ½ teaspoon turmeric
• 1 teaspoon red chili powder (or to taste)
• 4 (8 oz.) cups of kabocha squash pieces. I cut them into 1-inch pieces with the skin
• Salt to taste
• 2 cups of hot water
• 2 teaspoons goda masala
• 2 teaspoons tamarind pulp
• 2 teaspoons jaggery powder 

To make the Curried Kabocha Squash/ Maharashtrian Bakar Bhaji

1. Dry roast the poppy seeds, sesame seeds separately on low heat until you smell the aroma, about 1~2 minutes. Remove from pan. Add the coconut and dry roast it. Add the paprika, stir for 30 seconds, and remove. If using unroasted peanuts, roast them separately. Combine all roasted ingredients. Let the mixture cool.
2. Pound the mixture with a mortar and pestle or grind in a dry grinder. Set aside.
3. In a sauce pan, heat the oil over medium heat. Add the fenugreek/methi seeds. They will turn a rosy color and you will smell the aroma of the methi. Then add the mustard seeds, let them splutter and add the asafetida/ hing, turmeric and chili powders. Stir 30 seconds and add the squash pieces.
4. Add the hot water and salt to taste. Let it come to a boil, then cover and let it cook on low heat for 5 minutes or until the squash is cooked and tender, but not mushy.
5. Uncover, add the goda masala, the pounded bakar masala, tamarind pulp and jaggery , stir and simmer for a minute to assimilate flavors.
6. Serve with chappatis or rice and dal.