Spicy Pumpkin Filling

Name: Spicy Pumpkin Filling
Ingredients: 1 tablespoon vegetable oil or ghee; 1/2 -inch knob of peeled, fresh ginger; 1 cinnamon stick; 2 1/2 pounds peeled and seeded Jamaican pumpkin (see note), cut into 1-inch cubes (about 3 1/4 pounds unpeeled pumpkin); 1 teaspoon garam masala (preferably Turban or Chief brand); Salt to taste

6 ingredients

11 steps

Ingredients

1 tablespoon vegetable oil or ghee
1/2 -inch knob of peeled, fresh ginger
1 cinnamon stick
2 1/2 pounds peeled and seeded Jamaican pumpkin (see note), cut into 1-inch cubes (about 3 1/4 pounds unpeeled pumpkin)
1 teaspoon garam masala (preferably Turban or Chief brand)
Salt to taste

Directions

1

Heat the oil or ghee in a large pot over high heat.
2

Add the ginger and cinnamon stick and sizzle for 1 minute.
3

Add the pumpkin and sprinkle with the garam masala.
4

Stir for 1 or 2 minutes over high heat, until the pumpkin is coated with the spices.
5

Watch carefully; do not burn the spices.
6

Reduce the heat to medium, cover, and let simmer, stirring occasionally, for 20 to 30 minutes, or until the pumpkin is soft.
7

Remove and discard the ginger and cinnamon.
8

Mash the pumpkin with a potato masher into a course puree.
9

Add salt to taste, stir and simmer for 3 to 4 minutes over low heat, or until the excess moisture evaporates.
10

(The mixture should be the consistency of a thick puree).
11

Let cool a few minutes before adding to roti.