Meatless Monday’s - A twist on pumpkin talkari
Twist on one of our Granny’s recipes
Served with Roti, however rice is also an option!
Prep time: 20mins Cook Time: 30mins
Ingredients (based on serving 3 adults):
1 half of a medium sized pumpkin, peeled and cut into cubes
1 onion
3 garlic gloves
sunflower or vegetable oil
Cloves
Bouillon/or just salt to taste
Non-tradtional ingredients:
Curry powder
Black Pepper
Ground coriander
Fresh coriander (for garnish)
Pigeon peas (to bulk up for those having as a main dish). Tinned is fine, or you can use pre-soaked dried peas.
Method:
Chop your onion, crush your garlic (or grate) & add to a pan with your heated choice of oil. Your pan must be able to hold water that covers your pumpkin.
Add a around 5 cloves, 1 teaspoon of ground coriander and 1 tablespoon of curry powder. Fry all ingredients together until onions transparent.
Once onions and ingredients have been fried, add your cubed pumpkin. Mix with ingredients and add water to hit the top of the pumpkin.
Add your bouillon cube/powder and leave to boil for 10mins. Once water has boiled, mix and allow to simmer for further 10 mins.
Your pumpkin should now be soft (test with a fork). Add your pre-soaked peas or tinned peas. If you use tinned peas, ensure to drain and rinse.
Mix all together, admire your dish and taste for salt!
By this point your pumpkin should be half, broken down & some pieces a little fuller. Traditionally talkari is all broken down, however we are keeping this a little fuller :).
Add coriander & black pepper for garnish & enjoy with roti or white rice!