Pumpkins Kadu Bouranee With Yogurt Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a dish I used to eat monthly. Now I usually can only make this during the fall when pumpkin is in season. Serve this with yogurt sauce, kebabs and goes great with my Afghan eggplant recipe. Ingredients:
1.5 - 2 pounds fresh pumpkin or squash |
1/4 cup corn oil |
sweet tomato sauce |
1 teaspoon crushed garlic |
1 cup water |
1/2 teaspoon salt |
1/2 cup sugar |
1 4oz can tomato sauce |
1/2 teaspoon ginger root, chopped fine |
1 teaspoon freshly ground coriander seeds |
1/4 teaspoons black pepper |
yogurt sauce |
1/4 teaspoon crushed garlic |
1/4 teaspoon salt |
3/4 cup plain yogurt |
Directions:
1. Peel the pumpkin and cut into 2-3 inch cubed pieces, set aside.
2. 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.
3. Mix together ingredients for sweet tomato sauce in a bowl and then add to pumpkin mixture in frying pan. Cover and cook for 20-25 minutes over low heat until the pumkin is cooked and most of the liquid has evaporated.
4. Mix together the ingredients for the yogurt sauce.
5. To Serve: Spread half the yogurt sauce on a plate and lay the pumpkins on top. Top with remaining yogurt and any cooking juices left over.
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