Spicy Pumpkin Filling

• 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

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.

vegetable oil, knob, cinnamon, pumpkin, garam masala, salt

Taken from cooking.nytimes.com/recipes/3353 (may not work)