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Simple pumpkin talkari recipe

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This pumpkin talkari recipe is such a simple, tasty one that uses moschata pumpkin, onion, fenugreek and Caribbean green seasoning.
Course Side Dish
Cuisine Caribbean
Keyword pumpkin talkari
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author We Trini Food


  • 2 lbs pumpkin
  • 1 onion
  • 1 tsp methi (fenugreek seeds)
  • 1 tbsp green seasoning with garlic, chadon beni, Spanish thyme and pepper
  • 2 tsp coconut oil
  • salt to taste
  • pepper to taste
  • pinch of sugar (optional)


  • Wash, cut and peel the pumpkin.
  • Remove the seeds and ‘guts’.
  • Cut into thin pieces.
  • 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. Cook for another minute.
  • Toss in the pumpkin pieces and salt.
  • Mix thoroughly.
  • Cover and cook for a few minutes (if the pumpkin sticks to the base of the pot, add 1 - 2 tablespoons of water.
  • Uncover and stir.
  • Cover and leave for five 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.
  • Boil off any excess liquid.
  • Taste test and adjust salt, pepper and sugar levels.
  • Serve hot.