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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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in Trinidad and Tobago this pumpkin recipe is usually called ?Pumpkin Talkari? and it?s a hit at many of the Hindu homes and celebrations since it?s a vegetarian dish that?s full of goodness and simply amazing with roti. Ingredients:
3 1/2 lbs pumpkin (peeled and cubed 1 inch pieces) |
1/2 medium onion (divided) |
1/2 hot pepper (your choice i used habanero) (to control heat, don t use the seeds or inside ribs of the pepper) |
3 teaspoon garlic (chopped fine or crushed) |
1 tablespoon olive oil (extra virgin works best for me as it gives it a nutty flavour) |
1 teaspoon salt (check at the end of cooking to add more if needed) |
1/2 teaspoon golden brown sugar |
Directions:
1. Peel, cube and wash the pumpkin and drain off the excess water. Then in a deep pan, heat the oil on medium heat and add 1/4 of the sliced onion. Cook this for a couple minutes (until soft), then start adding the cubed pumpkin. BTW, if you live in North America you must note that this is NOT the pumpkin grown for Halloween. Go to any ethnic grocery store and they?ll surely have cooking pumpkin in stock.
2. It will seem like a lot, but it will cook down. The next step is to add the rest of the ingredients, stir / cover and allow to simmer (low heat ? covered) for about 30 minutes or until the pieces are tender and start to melt. You will notice that it will spring it?s own natural juices, the key at the end to ensure all of this is burnt off. After the 30 minutes or so you?ll need to use the back of your cooking spoon to gently crush any of the pieces that may still have the cubed shape (cook last few minute with the lid off). The idea is to get a smooth consistency at the end. Don?t forget to check for salt.
3. /tag/trinidad-pumpkin-recipe/
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