Talkari is stewed pumpkin with some indian spices for flavour. Served as a side or with a side of roti, or used as a filling in rotis (the curry stew roti wrap)! Below is an example of Talkari with Buss up shut roti!
Ingredients and Equipment
Pumpkin / Squash, diced or sliced thinly (2 lbs)
Garlic, minced (4-5 Cloves)
Onion, sliced (1 medium)
Pimento pepper, sliced (1)
Scotch bonnet, sliced (up to 1) OPTIONAL
Cumin seeds (1 tsp) OPTIONAL
Fenugreek seeds (1 tsp) OPTIONAL
Turmeric powder (½ tsp) OPTIONAL
Brown sugar (1-2 tsp) OPTIONAL
Ghee / Oil (2 tbsp)
Salt & pepper to taste
My version uses sugar and turmeric. Some people fry cumin seeds, add curry powder or garam masala, but I use those in other dishes, and I think it takes away from the taste of the pumpkin.
Substitutions
Traditonally you can use Calabaza (Caribbean pumpkin or Jamacian pumpkin), some substitutions are,
Butternut squash
Acorn squash
Kabocha
Carnival squash
Sugar pumpkin (never tried this, but maybe?)
Pimento pepper -> Mini pepper
Scotch bonnet -> Habanero, or not at all
Method
Heat up a large pot on medium heat
Add ghee or oil, wait until it starts to smoke
Optionally Add cumin, and cook till it starts to darkens
Add onions, cook until translucent
Add all peppers, cook for a few minutes
Add garlic, cook until it starts to brown on the edges
Optionally You can add the tumeric at this point
Add pumpkin, stir around to coat with oil
Optionally You can add the sugar at this point
Cover with lid
Come back every 5 minutes to stir
You should see liquid coming out of the pumpkin
Repeat this until all the pumpkin can be easily mashed
Remove lid and cook longer to reduce liquid to desired levels
