Spicy Pumpkin Roti Filling

Name: Spicy Pumpkin Roti Filling
Total time: 45 min
Yield: Filling for 4 rotis
Cuisine: caribbean, indian
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

By Daisann McLane

Total Time: 45 minutes
Rating: 3(14)
Comments: Read comments

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Featured in: Food; Trinidad on the Hudson

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Filling for 4 rotis

1tablespoon vegetable oil or ghee
½-inch knob of peeled, fresh ginger
1cinnamon stick
2½pounds peeled and seeded Jamaican pumpkin (see note), cut into 1-inch cubes (about 3¼ pounds unpeeled pumpkin)
1teaspoon garam masala (preferably Turban or Chief brand)
Salt to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the oil or ghee in a large pot over high heat. Add the ginger and cinnamon stick and sizzle for 1 minute.
Step 2
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.
Step 3
Reduce the heat to medium, cover, and let simmer, stirring occasionally, for 20 to 30 minutes, or until the pumpkin is soft.
Step 4
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.