My Grand Mother's Pumpkin Talkari

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while adding a nutty flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño offers heat with a milder flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: black beans

Lentils cook faster and are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

Add oil to a pot over medium heat.

Add a few fenugreek seeds and toast until dark brown in color.

Add chopped onions and Pento Peppers; mix and cook until onions are tender, translucent, and lightly brown on the edges.

Add garlic and mix; cook until garlic is light brown, about 1 minute.

Add washed and chopped pumpkin to the pot.

Add 1 tablespoon of green seasoning and 1 teaspoon of salt.

Add brown sugar to the mixture; mix well.

Cover the pot and allow the pumpkin to cook without adding water, letting the steam soften it.

Check on the pumpkin while it cooks to ensure it’s not sticking or burning.

Once the pumpkin starts to break down, use the back of a spoon to smash it until smooth.

Finish with a sprinkle of roasted ground cumin powder; mix in and adjust salt to taste.

Serve with roti or white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary