-Peel the pumpkin and cut into 2-3" cubes; set aside.
-Heat oil in a large frying pan that has a lid. Fry the pumpkin pieces on both sides for a couple of minutes until lightly browned.
-Mix together ingredients for Sweet Tomato Sauce in a bowl. (1 teaspoon garlic, water, 1/2 teaspoon salt, sugar, tomato sauce, fresh ginger, fresh coriander seeds, and black pepper.) Add to pumpkin mixture in fry pan.
-Cover and 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. (Yogurt, 1/4 teaspoon garlic, and 1/4 teaspoon salt.)
-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 pita bread. From Afghani Cooking, the cookbook from Da Afghan Restaurant, Bloomington/Minneapolis, MN. Per serving: 1018 Calories (kcal); 61g Total Fat; (52% calories from fat); 8g Protein; 117g Carbohydrate; 23mg Cholesterol; 2379mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 Fat; 7 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1741g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2858 (92%)|
|Amt Per Serving||% DV|
|Total Fat 317.6g||423 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 184.9g|
|Polyunsanturated Fat 91.9g|
|Cholesterol 5.5mg||2 %|
|Sodium 28583.6mg||986 %|
|Potassium 3700.6mg||97 %|
|Total Carbohydrate 73g||21 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 66.6g|
|Protein 15.6g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3112
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