How to make Pumpkin Talkari

Calendar icon Published: Aug 7th 2021 by Rachael Ottier Hart
Clock icon Last updated: Dec 15th 2024
Read time: 2 mins
Cuisine:
Caribbean
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Pumpkin Talkari with a spoon and fresh pumpkin on the side

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.

#Diabetic Friendly #Gluten Free #Lacto Vegetarian #Low Cholesterol #Low Fat #Low Sodium #Mechanical Soft #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Whole30 #Soups #Vegetables #Skillet
Author: Rachael Ottier Hart
Average: 5 (15 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

  • 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

Instructions

Place a deep skillet or heavy-bottomed pan on medium heat. Add coconut oil and simmer until hot. 

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.

Serve with your favorite roti or as a side dish for your meal.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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