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  • Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)

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    Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Fresh pumpkin or possibly squash
    • 1/4 c. Corn oil
    • 1 tsp Crushed garlic
    • 1 c. Water
    • 1/2 tsp Salt
    • 1/2 c. Sugar
    • 4 ounce Tomato sauce
    • 1/2 tsp Ginger root, minced fine
    • 1 tsp Freshly grnd coriander Seeds
    • 1/4 tsp Black pepper
    • 1/4 tsp Crushed garlic
    • 1/4 tsp Salt
    • 3/4 c. Plain yogurt Dry mint leaves, crushed

    Directions

    1. Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan which has a lid. Fry the pumpkins on both sides for a couple of min till lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add in to pumpkin mix in fry pan. Cover and cook 20-25 min over low heat till the pumpkin is cooked and most of the liquid has evaporated. (I do not know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: 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 possibly pita bread.

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