Preparation:
*Soaked in 1/2 cup water for 30 minutes and strained.
1. 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.
2. 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 |
