Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   corn or peanut oil
     1/4  cup           thinly sliced onion
   1      teaspoon      fresh ginger root -- ground
   1      clove         garlic -- ground
     1/2  teaspoon      red chili flakes
     1/4  teaspoon      ground turmeric
     1/2  teaspoon      salt
   1      teaspoon      sugar
   1      pound         red pumpkin or butter squash
                        -- peeled cut in 1/2"
                        -- cubes
     1/4  cup           water
   1 1/2  tablespoons   tamarind paste -- * see note

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