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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Red pumpkin is high in fibre but is sweet...so to balance the taste with a bit of sourness and bit of spice was a challenge...in the end, had to take a bit from the East and the West to perfect this recipe. Ingredients:
1/2 kg red pumpkin |
1/8 kg red ripe tomato |
3 red chilies (bird eye) |
1 tablespoon brown sugar |
1/2 teaspoon turmeric |
10 g thyme |
10 g rosemary |
salt, to taste |
Directions:
1. De-skin the Pumpkin and take out the seeds and cut the flesh of the pumpkin into 2cm square chunks. Do the same to the tomatoes also.
2. Add above to a deep pan.
3. Slice the chillies into very small pieces and add to the pan. Add the Brown Sugar, Salt and Turmeric and add 3 tablespoons of water.
4. Sprinkle the Thyme and Rosemary on top, close the lid of the pan and cook under very slow fire for 20mts. or until pumpkin and tomato turns soft.
5. Open the lid and let it boil for another 5mts. or until any extra water evaporates.
6. Serve with Rice.
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