Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Corn or peanut oil

  2. 1/4 cup 15g / 1/2oz Thinly sliced onion

  3. 1 teaspoon 5ml Fresh ginger root - ground

  4. 1 Garlic - ground

  5. 1/2 teaspoon 2 1/2ml Red chili flakes

  6. 1/4 teaspoon 1 1/3ml Ground turmeric

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1 teaspoon 5ml Sugar

  9. 1 lb 454g / 16oz Red pumpkin or butter squash peeled cut in

  10. 1/2" cubes

  11. 1/4 cup 59ml Water

  12. 1 1/2 tablespoons 22ml Tamarind paste -see note

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *Soaked in 1/2 cup water for 30 minutes and strained.

  2. Heat the oil in a pan and over moderate heat fry the onion for 2 minutes until light brown. Add the ginger root, garlic, chili flakes, turmeric, salt and sugar. Fry for 1 minute.

  3. Add the pumpkin cubes and stir-fry for 1 minute. Add the water, cover the pan, and cook until the pumpkin is softer but still firm. Add the tamarind liquid and stir-fry until the liquid has nearly evaporated. A small amount of sauce should remain. Serve warm over rice. Variation: One can also add 1/2 cup small, fresh shrimps, peeled and deveined, to the pumpkin. Fry the shrimps in 2 teaspoons oil for 2 minutes, long enough for them to change color. Add them tot he pumpkin with the tamarind liquid and stir-fry until everything is well combined and the liquid has nearly evaporated. Author's Note: This vegetable dish, easily assembled and full of flavor, is ideal for a rainy day when the monsoon rains are pouring down and no one is stirring from the house.


Send feedback