Pumpkin talkari is one of my favorite sides when having roti, especially sada or buss-up-shut. My go-to combo when ordering sada is a combination of pumpkin and bhagi with slight pepper. I don’t use a lot of ingredients in my pumpkin talkari but what I aim to achieve is using the right combination of ingredients to ensure great flavor. And while this is typically enjoyed with roti you can also have this amazing vegan side dish with rice.
Pumpkin Talkari
Ingredients
- 3 lbs pumpkin (cut into 2″ cubes)
- 8 cloves garlic (smashed)
- 1/2 scotch bonnet pepper (finely choppped)
- 1 tsp whole geera
- 1 tsp coriander seeds
- 10 carapulay/curry leaves
- salt (to taste)
- 2 tbsp coconut oil
Method
- Grind whole geera and coriander seeds in a mortar and pestle.
- Add ground spices to a pot on medium/high heat then toast for approximately one minute or until spices are fragrant.
- Add oil to pot then add garlic, scotch bonnet pepper, curry leaves and pumpkin.
- Toss ingredients then season with salt to taste.
- Cover then reduce heat to medium/low. Cook for 30 minutes.
- Use the back of a wooden spoon to mash ingredients into a chunky but homogenous mixture.
- Allow to simmer uncovered if you want your pumpkin to be on the drier side.
- Serve & Enjoy!
