Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 2 medium |
| Chicken eggs | 2 |
| Garlic | 3 cloves |
| Onion | 1 medium |
| Celery leaves | A handful |
| Tomato | 1 medium |
| Bird’s eye chili | To taste |
| Beef bouillon (Masako) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Water | 3 cups |
Instructions
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Prepare the Pumpkin: Slice the pumpkin into long strips and soak in salted water to soften slightly.
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Sauté Aromatics: Finely chop the garlic, onion, and bird’s eye chili. Heat a pan and sauté these ingredients until fragrant. Add the chopped tomato and celery leaves, stirring well.
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Combine Ingredients: Pour in 3 cups of water and add the soaked pumpkin. Cook until the water reduces and the pumpkin becomes tender.
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Add Eggs: Crack the eggs directly into the pan and stir gently to combine.
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Season and Serve: Finally, mix in the chopped tomato and celery leaves, seasoning with salt, sugar, and beef bouillon to taste. Serve warm and enjoy!
This delightful dish perfectly balances the sweetness of the pumpkin with the savory notes of the seasonings, making it an ultimate addition to any meal.