Desi Pumpkin (Bhopla / Kaddu)

Desi bhopla, the deep orange field pumpkin with ribbed skin, cut to size and sent out fresh. Kaddu grown on our own farm and our members' plots, left to mature on the vine so the flesh is dense and sweet instead of watery.

Sold in 250g, 500g, 750g and 1kg pieces.

Bhoplyachi bhaji with gul and a peanut coconut masala, bharit, gharge fried for a festival, sambar, halwa, or a plain sabzi with mustard and curry leaves. Skin on a desi pumpkin softens enough to eat once cooked, so peeling is not compulsory for every dish.

A cut piece keeps four or five days wrapped in the fridge. Use our jaggery for the sweet version of the bhaji, and pick the rest of the week's vegetables from organic vegetables.

Frequently asked questions

Are the seeds usable

Scoop out the loose fibre, rinse the seeds, then dry and roast them with salt.

How do I stop pumpkin bhaji turning to mush

Cut bigger cubes, cook covered on a low flame and stir as little as you can manage. Add the gul late, since it pulls out water.