Afghan Pumpkin (Kadu Bouranee)

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#7824

serves/makes:

ready in:
30-60 minutes

1 review
2 comments

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.

added by

rec.food.recipes Kate katehallberg

nutrition data

257 calories, 9 grams fat, 45 grams carbohydrates, 4 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
October 23, 2007

The tomato sauce is too sweet with that full 1/2 cup of sugar, I added a fair amount of lemon juice to bring it down a notch.
Anita October 14, 2007

for Tasty Moose: The yogurt sauce is the last 3 measured ingredients: crushed garlic (the smaller amount), salt, yogurt.
tasty moose January 19, 2007

was wondering which ingredients of this recipe are for the tomato sauce and which are for the yogurt sauce. thanks.

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