This pumpkin dish is cooked low and slow with few ingredients and no water. The vegetable cooks in its own juices and in minutes. Garnished at the end with a sprinkle of grated coconut. Overcooking will turn the pumpkin into a tasteless mush.
Red pumpkin is a healthy, nutritious vegetable packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more red pumpkin.
Red pumpkin is a healthy, nutritious vegetable packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more red pumpkin.
Fugad de Abóbora Vermelho (Steamed Red Pumpkin)
(Serves 4)
Ingredients:
1/2 kg red pumpkin
1 medium onion (chopped)
2 green chillies (slit)
1 medium tomato (chopped)
2 tablespoons oil
1/4 cup grated coconut
salt
Method:
As the outer skin of the pumpkin is tough, it is difficult to peel. So place pieces of pumpkin upright on the cutting board and with a knife, cut off the outer skin. Discard skin and seeds. Cut pumpkin into 1” pieces.
In a pan, add all the ingredients (except coconut) and cook on medium heat with no water. When pumpkin is cooked but still firm, sprinkle coconut and shut off the flame. Avoid stirring pumpkin frequently while cooking which turns it into a mush.
Alternatively, you can first heat oil and saute onion with green chillies, then add tomato. When tomato is soft and pulpy, add the pumpkin and salt. Cover and cook on slow fire till pumpkin cooked. Garnish with coconut at the end.
Serve vegetable with rice and fish curry.