Spicy Pumpkin Filling

1. 1

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

2. 2

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

3. 3

   Add the pumpkin and sprinkle with the garam masala.

4. 4

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

5. 5

   Watch carefully; do not burn the spices.

6. 6

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

7. 7

   Remove and discard the ginger and cinnamon.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Let cool a few minutes before adding to roti.

* Per serving · 4 servings · Values may vary.

No additional tips available.