Pumpkin Talkari (Grenada)

This is a classic homestyle dish. Growing up, this was part of a typical sunday meal in my home. I enjoyed it, but often found myself tired of the somewhat sweet taste. When my mother had pumpkin on hand she would often pair it with dal, rice, potatoes, bodi,and sometimes meat.

2 lbs pumpkin, peeled and cut into 1 inch cubes
2 cloves garlic, thinly sliced
1 tsp geera(cumin), ground
1 tbsp curry powder OR homemade ground masala
1tsp salt
2 tbsp oil

• In a large pan, over medium-high heat, warm oil.



• When hot, add curry powder. Sauté for 1 minute, then add geera, garlic, and onion and continue to sauté for 3 minutes.



• Add Pumpkin and sauté for another 3 minutes. Pumpkin should be thoroughly mashed, with no whole peices remaining. A swizzle stick can be used to attain this consistancy.
  
  
  
  

Serve with rice or roti.

Serves 6


© Kimberly Joseph