How Trinidad Cooks Pumpkin Talkari

How Trinidad Cooks Pumpkin Talkari

This pumpkin curry, or what we Trinbagonians call talkari, has been passed down three generations, starting from Natasha Laggan’s late grandmother. But if you’re a fan of Youtube’s Trini Cooking with Natasha, you would know that Natasha NEVER shares anything about her personal life and family. This recipe is just so nostalgic for her, so she couldn’t resist.

This pumpkin curry is a bit on the sweeter side — because that’s how her family likes it — loaded with flavour from fresh onion, garlic and green seasoning. During this fasting period, this is a go-to dish to feed your whole family, too.

Pumpkin Curry/Talkari

Yields 6 servings

Ingredients

  • 1 pound pumpkin, cut into small pieces
  • 1 small onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon hot pepper (optional)
  • 1 teaspoon green seasoning
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Few grains of methi/fenugreek
  • 1 teaspoon ground roasted geera

Directions

  1. Add oil and methi seeds to a pot over medium heat. Allow seeds to get dark brown.
  2. Add garlic, onion, hot pepper and green seasoning. Sauté until light brown.
  3. Add the pumpkin, sugar and salt; stir and cover.
  4. Simmer on low heat until the pumpkin is tender.
  5. Using a potato masher, mash the pumpkin until smooth.
  6. Add geera and cook an additional 2 minutes. Adjust salt to taste.
  7. Serve with rice or roti.