Pumpkin Bharta

While most blogs are exploding with sinful holiday goodies, I'm sharing a very healthy and simple side dish today. Why? Just because I thought the blogosphere needed some variety. Not really, it just makes me feel good about healthy eats before the holiday mania begins ;).

Bharta or Bharit, as we call in Marathi, is a typical Indian side dish made with mashed vegetables. Yes, the description is not very appetizing. But who doesn't like baingan bharta? Mom made a variety of bhartas in my house, all just as tasty and nutritious- doodhi/bottle gourd, green bell pepper, even okra. This particular recipe is a favorite of mine and is great since it uses the season's best. One of the reasons I love it so much, other than the taste, is because of the vibrant color it adds to the plate.

Pumpkin Bharta/Bhopalyache Bharit

Ingredients:
3 Cups pumpkin cubes (~2 Cups cooked & mashed pumpkin)
2 Teaspoons oil/ghee
1/2 Teaspoon mustard seeds
1/4 Teaspoon fenugreek/methi seeds
2 Pinches asafoetida
3-4 Dry red chilies - broken in half/2 Small green chilies - chopped
1 Sprig curry leaves
1 Cup yogurt
Salt to taste
Cilantro for garnishing

• Steam/pressure cook pumpkin cubes. Don't worry about peeling the skin before cooking. It comes right off after the pumpkin is cooked. Just make sure you wash it before cooking.
• Scoop out the flesh and mash it slightly with the back of the spoon or a fork. I like my bharta chunky.
• Heat oil/ghee in a kadhai (or if you have those small tadka kadhais), add mustard and fenugreek seeds. 
• Once they splutter, add asafoetida, curry leaves and red chilies. If you like green chilies instead, feel free to use them. I prefer the smokiness of red chilies. 
• Add this tempering to the mashed pumpkin and mix well. 
• Add yogurt and season with salt. 

Garnish the bharta with chopped cilantro and serve with hot roti.