Afghan Pumpkin (Kadu Bouranee)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
2 pounds fresh pumpkin or squash
1/4 cup corn oil
1 tablespoon crushed garlic
1 cup water
1/2 teaspoon salt
1/2 cup sugar
4 ounces tomato sauce
1/2 teaspoon ginger root, chopped fine
1 teaspoon freshly ground coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt
dry mint leaves, crushed
Directions:
Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for tomato sauce in a bowl then add to pumpkin mixture in fry pan. Cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.
Mix together the ingredients for the yogurt sauce. Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (Basmati rice) and naan or pita bread.
Recipe Location: https://www.cdkitchen.com/recipes/recs/472/Afghan_Pumpkin_and_Lamb__Kadu_Bouranee40266.shtml
Recipe ID: 7824
Nutrition:
per serving: 257 calories, 9g fat, 45g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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