Mash Pumpkin With Aromatics For A Delicious Talkari
Each week we highlight local dishes that are commonly seen on tables across Trinidad and Tobago. From pelau to curry and everything in between, two of our nation’s favourite dishes will be featured. If you have a special family recipe, send it in to us for a chance to be featured in this section!
Pumpkin talkari is basically mashed pumpkin sautéed with onions, garlic and pimentos and flavoured with earthy, geera. It’s commonly served with sada roti but can also be eaten with dhal and rice.
Author: Sandra Sookdeo
Recipe Type: Indian Cuisine
Yields: 10 Servings
Total Time: 45 mins
- 2 pounds pumpkin, peeled, cut and washed
- 1 tablespoon vegetable oil
- 8 grains maithee or fenugreek
- 6 cloves garlic, grated
- 1 onion, chopped
- 1 tablespoon green seasoning, optional
- 3 pimentos, finely chopped
- ½ hot pepper, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon geera, optional
- In a medium-sized pot, over medium heat, heat oil. Fry maithee until they start to dance in the oil and turn brown.
- Add onion garlic, pimento, hot pepper and sauté until light-brown.
- Then, add pumpkin, salt, sugar and green seasoning.
- Turn pumpkin and lower heat then, cover and let simmer until pumpkin is soft.
- Let cook for approximately 10 minutes. Then, mash pumpkin until a paste is formed.
- Increase heat and leave pumpkin to dry. Then, turn every few seconds.
- When all of the water has evaporated, add geera. Mix and serve.