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Pumpkin Talkari is an excellent sweet porridge-like mash-up of pumpkin, onion, garlic, and spices. Talkari probably comes from the Bengali word, Tarkari, and is generally applied to any vegetable dish. This is great for vegetable lovers who want a sweet and savory treat in one. In Trinidad, you will find Pumpkin Talkari is eaten at any time of the day and goes great with your favorite roti. Although some locals will call it 'Tractor Greece'. It is a delicious side dish for the main meal, especially curry! Try out this recipe for Pumpkin Talkari to find a new appreciation for pumpkin.
Tip: This Pumpkin Talkari recipe is a perfect idea for a vegan fall recipe.
- 1 kg Pumpkin cut into bite sized pieces
- 3 tablespoons Coconut Oil
- 3 cloves Garlic minced
- 1 medium Onion chopped
- 1 teaspoon Amchar or Guram (hot) Masala Powder
- Salt To taste
Add the onions to heated oil and cook until translucent in appearance.
Add garlic to the pan, mix with the onion, stirring with a wooden spoon, cook for 3 minutes or until tender.
Add the pumpkin to the pan, mix with other ingredients, and cover. Reduce the heat to low and cook for 10-15 minutes or until the pumpkin is tender.
Stir now and then to prevent the pumpkin from sticking to the pan and test if it is cooked by pressing to see if it can be mashed.
Once the pumpkin is cooked, add the remaining ingredients, mashing and mixing everything into a thick pulp.
Once thoroughly mixed, remove from the heat, allowing to cool for 5-10 minutes.
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