Pumpkin talkari (Pumpkin choka)
This pumpkin talkari recipe is such a simple, tasty one that uses moschata pumpkin, onion, fenugreek and Caribbean green seasoning.
Servings: 4
Calories: 96kcal
Ingredients
- 2 lbs pumpkin*
- 1 onion
- 1 tsp methi (fenugreek seeds)
- 1 tbsp green seasoning (with garlic, chadon beni, Spanish thyme and pepper)
- 1 pimento pepper (or pepper of your choice)
- 2 tsp coconut oil
- salt to taste
- 1 - 2 tsp sugar (optional)
Equipment
- potato masher
Instructions
- Wash, cut and peel the pumpkin.
- Remove the seeds and ‘guts’.
- Cut into thin slices.
- Rinse the pumpkin pieces and set aside.
- Wash, peel and chop the onion.
- Place a large pot on medium heat. Leave to heat up.
- Add the oil and methi.
- Toast the methi until they pop and turn brown (1 - 2 minutes).
- Add onions and saute until translucent (about 2 minutes).
- Mix in green seasoning and pepper. Cook for another minute.
- Toss in the pumpkin pieces and salt.
- Mix thoroughly.
- Cover.
- Cook for 5 minutes (if the pumpkin sticks to the base of the pot, add 1 - 2 tablespoons of water).
- Uncover and stir.
- Cover and leave for 5 more minutes.
- Uncover, stir and cover again.
- Repeat in intervals until the pumpkin has completely softened.
- Remove the cover and mash the softened pumpkin until smooth.
- Allow the excess liquid to boil off.
- Taste test and adjust salt, pepper and sugar levels.
- Serve hot.
Notes
- Squash can be used as a substitute in place of the Caribbean pumpkin varieties.
- Optional ingredients like curry leaves and cumin powder (geera) can be added when sautéing the Caribbean green seasoning and pepper.
- Curry powder is sometimes used and can also be added at the same time as the pepper. However, curry powder must be cooked properly. To do this, add a quarter cup of water to the pot, mix thoroughly and cook until the curry and onion resemble a paste. Then, add the pumpkin slices.
- An immersion blender can be used in place of a potato masher.
