Trini Pumpkin Talkari Recipe by Chef Jeremy Lovell

Yield – 4 to 6 Servings.

Cook Time – Approx. 30 minutes.

Prep Time: 15 minutes.

Ingredients:

 Pumpkin – 2lb (cut into 1 inch pieces)

 Onion – 1 (finely chopped)

 Garlic – 4 tbsp – (finely chopped)

 Pimento – 4 tbsp – (finely chopped)

 Geera/Cumin Seeds – 1 tbsp

 Amchar Marsala – 1 tsp

 Fine Thyme – 1tbsp – (finely chopped)

 Chadon Beni – 3 tbsp – (finely chopped)

 Brown Sugar – ¼ cup or more depending on your desired taste

 Salt – to taste

 Black Pepper – 1tsp

 Mustard Oil – 2 tbsp

 Coconut Oil – 2 tbsp

 Cinnamon Stick – 1 (optional)

Method:

 Place medium sized pot on stove over high heat.

 Once heated, add cumin seeds.

 After cumin seeds are patched, (Patching is when you placed the cumin seeds in the hot pan and allow them to toast and open) add mustard oil, garlic, pimento, amchar marsala and onion.

 Saute until tender

 Add pumpkin, stir until fully incorporated.

 Cover, lower heat and allow to cook (about 15 minutes).

 Stir in brown sugar, salt, black pepper, coconut oil, thyme and chadon beni.

 Cover and allow to cook until the pumpkin have broken down (at this point you can also mash up the pumpkin using the back of the spoon).

 Once mixture has reached your desired consistency, remove from heat and serve.