My version of masala thosai using KFresh Malaysia's Korean Pumpkin and their cherry tomatoes to make my spicy tomato chutney.

Pumpkin Masala:

Ingredients: 

• 1 Korean pumpkin, cubed

• 1 tsp mixed spice (cumin, mustard, fenugreek)

• 1 Korean onion, finely sliced

• 2 sprig curry leaves

• 2 Asagi Gochu Pepper, sliced

• 3 cloves garlic, chopped

• 2 tsp turmeric powder

• 1 tbsp chilli powder

• 1 tbsp garam masala

• A splash of water

• 1/4 cup milk

• A handful coriander, chopped

• Salt

• Coconut oil for cooking
  

Method: 

1. In a pot, heat oil and temper the mixed spires. Add the onions, curry leaves, a pinch of salt and sauté till soft and golden brown.
2. Next, add sliced Asagi Gochu peppers, garlic, and Korean pumpkin. Spoon in the turmeric, chilli powder and Garam Masala. Mix and add a splash of water. Cover and cook till pumpkin is soft.
3. Using a fork, carefully mash the pumpkin. Add the milk and coriander leaves. Season to taste. Set aside.

Spicy Tomato Chutney:

Ingredients: 

• 1 Korean onion, sliced

• 1 cup Korean cherry tomatoes, about 12 tomatoes

• 1 Kuari Gochu peppers

• To temper:

• 1 tsp mixed spice

• 1 sprig curry leaves

• Coconut oil for cooking

Method: 

1. Heat pan with oil, then sauté onions, cherry tomatoes and Kuari Gochu pepper. Add a pinch of salt and cook till tomatoes get mushy.
2. Turn heat off and let tomato mixture cool. In a food processor, pulse tomato mixture till smooth or till desired consistency.
3. In a clean pan, add coconut oil and temper the spices and curry leaves. Add puréed tomato, cook to a gentle simmer. Season to taste. Your chutney is now ready.

To Make the Masala Thosai:
On an oiled hot flat cast iron pan, spoon 2 small ladles of thosai batter on to the middle of the pan. Spread evenly using a circular motion forming a thin crepe. Add a tsp of ghee or butter then allow the thosai to crisp up. Once that happens, add a spoonful of the pumpkin masala in the middle of the thosai. Fold thosai into half. Serve hot with tomato chutney.