BhopaLyache Gharage

 Pumpkin purees

Lal bhopaLa as we call it, Pumpkin is rich in beta carotene, low in fat & calories. It contains 90%  of water.
  I prefer to make these purees in winter as they are deep fried. BhopaLyachi bhajee or bhopalyache bhareet are not that  popular as these purees are.

Ingredients
1 cup grated pumpkin
1/4 tsp turmeric powder
1/2 cup grated jaggery
1/2 cup grated coconut
1/4 cup rice flour
1 cup wheat flour
salt to taste
oil for frying


Method

• Wash the pumpkin. Remove the seeds. Grate the pumpkin such that skin remains.( you can make chutney of the skin)
• In a pan heat a tsp of oil and add grated coconut,grated pumpkin and  turmeric powder. Cover with lid and let it cook on low flame for 2 minutes.
• Add jaggery and salt. Mix well. Let the jaggery melt and mix in. Switch off the gas.
• Add both the flours and mix with a spoon thoroughly when the mixture is hot. (Add wheat flour if required to adjust the consistency).Cover and keep aside till it cools.
• Knead the mixture to make a dough. Apply oil on palms to make it easy.
• Make small balls out of the dough. Pat each ball on a plastic sheet and spread with fingers to make a puree or vada.
• Deep fry in oil.

Note
There is no water added in this so these purees or gharage last for 3-4 days.If the dough is prepared in advance (i.e a day before)then gharge become soft.