Stuffed Pumpkin

Ingredients 

• 1 medium pumpkin
• 1 tablespoon oil + for drizzling 
• 1 medium onion, finely chopped
• 1 inch celery, finely chopped
• 1 tablespoon garlic, chopped
• 1 medium tomato, finely chopped
• 3 tablespoons tomato puree
• ½ cup red kidney beans (rajma), cooked
• ½ cup red kidney beans (rajma) water
• 1 teaspoon red chilli powder
•  Salt to taste
• 1 cup cooked rice
• 2 tablespoons chopped fresh coriander leaves 
• ½ cup grated processed cheese 
• Crushed black peppercorns to taste

Method

1. Preheat oven to 180º C.
2. Heat 1 tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add celery and garlic and sauté for 1 minute.
3. Add tomato and tomato puree, mix and cook till tomato turns pulpy. Add kidney beans, mix and cook for 1 minute. Add some kidney beans water and mix. Add chilli powder and salt, mix, cover and cook for 2-3 minutes.
4. Add rice, mix and cook for 1 minute. Switch off heat, add coriander leaves and mix. Add cheese and mix well. Set aside.
5. Cut a thin slice from the top of the pumpkin and reserve it. Scoop out the flesh to make a cavity. Stuff it with the kidney beans mixture and cover with the top slice. Drizzle some oil on top and sprinkle some crushed peppercorns and salt.
6. Place the pumpkin on a baking tray. Place the baking tray in preheated oven and bake for 15-18 minutes.
7. Serve hot.