Do try this distinctive vegetarian, vegan and gluten free dish with the flavors of Maharashtra, India.

A new Thai place opened in our town recently, so of course we had to go check it out, right? I ordered a curry dish which had kabocha squash in it. This was my introduction to this unique, nutty tasting squash. The flavor of this squash lingers on the tongue and has a pleasant aftertaste.
So, the next time I wanted to make Thai curry at home, I got the kabocha squash. My husband does not share my enthusiasm for this squash, so I mixed it with our other favorite veggies in the Thai curry.
The squash has a thick skin that is hard to cut through, but the skin does not have to be removed, as it is soft when cooked and helps the squash retain its shape.
Even though I got the smallest kabocha squash, I had 4 cups of the squash pieces leftover. So, I decided to try the bakar bhaji from the state of Maharashtra, well known for its scrumptious masala.
Masala is a combination of spices. In this case the masala for the bakar is made with roasted dry coconut, peanuts, poppy seeds, sesame seeds and spices.

Tamarind pulp and jaggery balance the sour and sweet, making it one delectable vegetable dish to enjoy! This recipe makes sure you have plenty of the distinctive masala gravy to dunk your chapati bread into or have it with the rice.

Curried Kabocha Squash/ 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
- 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.
- Pound the mixture with a mortar and pestle or grind in a dry grinder. Set aside.
- 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.
- 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.
- Uncover, add the goda masala, the pounded bakar masala, tamarind pulp and jaggery , stir and simmer for a minute to assimilate flavors.
- Serve with chappatis or rice and dal.
Once you taste this curried squash/ pumpkin, you will know why it is such a popular dish from Maharashtra, India.
Enjoy! Have a great weekend!
Love,
<3
Sandhya
Love this delicious curry with burst of flavors, just cant wait to try this. Thanks much for sharing such a wonderful recipe.
Thanks Megala. This curry is very distinctive in taste. Do try it .
Sure!
Waoooooo
Thanks! This really is very delicious!
😋😋😋
Thanks!
Quite interesting!
Thanks Pooja!
Welcome 😊
Thank you for another great recipe. Best wishes for the weekend! Michael
Thanks so much!
Love it. Thanks for sharing this beautiful recipe Sandhya!
Thanks so much Zeba!
This is definitely a winner !! A must try !!
Thanks Jyo!
Awesome 👌, I lykd that broad mouth mortar pestle Sandhya 😍
Gorgeous .
Thanks so much Rozina!
My pleasure Sandhya 🙂
This looks so delicious and unique recipe. Though we cook this squash at home quite often I never tried it this way. Can’t wait to try making it the Maharashtrian style.
Thanks so much!
Love this vegetarian, vegan and gluten free Maharashtrian style sabzi. It sounds so yummy.
I love making squash in various styles, but I have never tried this way.
Wonderful share.
Thanks so much Lata!
Oh yes! The smell of freshly grounded masala is just amazing… It is nice to incorporate a lesser known ingredient in a homely style. That gravy would be amazing with some steamed rice…
Yum! Yes you said it Rafeeda. i love this gravy with rice.
Always made the sweet and sour squash recipe in Punjabi style; but, this gravy with Maharashtrain flavors loaded with sesame seeds and peanuts look absolutely enticing. Would love to give it a try soon
Thanks Anshu. I love this subji with the freshly ground masala. Do let me know how you like it.
Any curry that has poppy seeds, sesame seeds and coconut is a winner with me. Such a wonderful curried kobacha squash curry. Had no idea that one could cook it with the skin. Come to think of it makes sense as it does become soft on cooking and prevents the pumpkin from becoming mushy.
Love this tangy and sweet taste in squash curry… addition of homemade spices must have taken the curry to a different level…
Thanks so much! Do try it. It is delicious!
I love Thai curries! I make them with all kind of veggies! But, adding Gods masala is interesting never tried that way! Looks yummy!
This is a Maharashtrian style bhaji. Do try it.
Squash is a favourite at home…yours looks so delicious!! Freshly pound masala definitely takes the curry to the next level!! Can’t wait to try it out in my kitchen. That mortar and pestle is calling my name 🙊
Padma, you are like me! I love mortars and pestles too 🙂 Yes the freshly ground masala tastes awesome in this subji. Do let me know how you like it.
Sandhya, I am literally drooling here. Always eaten Rajsthani style kaddu sabji but now can’t wait to try this version too. Oh, I just want to inhale that freshly ground masala aroma 😀
Do try it Jagruti! And yes, I inhale the freshly ground masala too….that aroma is unbelievable right?
I m salivating as i read tamarind pulp and jaggery balances the dish so well!!! My god, what a lovely dish, i have never cooked squash with its skin! i m definitely trying this simple dish soon!!!!
Thanks Priya! Do let me know how you like it!
wow.. they look so delicious and tempting. Freshly pounded masala takes the dish to another level. Thanks for sharing simple and delicious curry
Thanks Narmadha!
Fully agreed Sandhya !!! “Homemade freshly ground masala” ka baat hi kuch aur hi hai 🙂 Such a delicious and unique recipe for me. Love to make sometime this Maharashtrian dish…..
I never made anything with squash but this one looks so delicious that I want to try.
Thanks Lathi!
Like the tasteful masala ground in a stone mortar. Must be so fresh.
Yes it does taste awesome! Thanks Rita!