Recipe by Vic Krishnan (Kannan)
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.
- 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 See How It's Made
- 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.
- Add above to a deep pan.
- 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.
- 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.
- Open the lid and let it boil for another 5mts. or until any extra water evaporates.
- Serve with Rice.