Pumpkin talkari is basically mashed pumpkin sautéed with onions, garlic and pimentos and flavoured with earthy, geera. It’s commonly served with sada roti but can also be eaten with dhal and rice. Don't limit yourself, use this simple side dish for any meal.
Yields: 10 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 pounds pumpkin, peeled, cut and
1 tablespoon vegetable oil
8 grains maithee or fenugreek seeds
6 cloves garlic, grated
1 onion, chopped
1 tablespoon green seasoning, optional
3 pimentos, finely chopped
1 slice hot pepper, optional
1 teaspoon granulated sugar
1 teaspoon salt
1 teaspoon ground geera, optional
1 In a medium-sized pot, over medium heat, heat oil. Fry maithee until they start to dance in the oil and turn brown.
2 Add onion garlic, pimento, hot pepper and sauté until light-brown.
3 Then, add pumpkin, salt, sugar and green seasoning.
4 Turn pumpkin and then, lower heat. Cover pot and let simmer until pumpkin is soft and can easily mash.
5 Let cook for approximately 10 minutes. Then, mash pumpkin until a paste is formed.
6 Increase heat and leave pumpkin to dry. Then, turn every few seconds.
7 When all of the water has evaporated, add geera. Mix and serve.
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