Ingredients
- 1 tablespoon vegetable oil or ghee
- ½ -inch knob of peeled, fresh ginger
- 1 cinnamon stick
- 2 ½ 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
- Nutritional Information
Nutritional analysis per serving (2 servings)
267 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 17 grams dietary fiber; 18 grams sugars; 6 grams protein; 30 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Filling for 4 rotis
Preparation
- Heat the oil or ghee in a large pot over high heat. Add the ginger and cinnamon stick and sizzle for 1 minute.
- Add the pumpkin and sprinkle with the garam masala. Stir for 1 or 2 minutes over high heat, until the pumpkin is coated with the spices. Watch carefully; do not burn the spices.
- Reduce the heat to medium, cover, and let simmer, stirring occasionally, for 20 to 30 minutes, or until the pumpkin is soft.
- Remove and discard the ginger and cinnamon. Mash the pumpkin with a potato masher into a course puree. Add salt to taste, stir and simmer for 3 to 4 minutes over low heat, or until the excess moisture evaporates. (The mixture should be the consistency of a thick puree). Let cool a few minutes before adding to roti.
- Jamaican pumpkin, or calabaza, is found in most specialty markets.
45 minutes
Dining and Cooking