Afghan Pumpkin Kadu Bouranee (sweet Pumpkin)

This is a terrific dish.

Category: Bread

Cuisine: Afghan

☆☆☆☆☆

1 review 
Ready in 1 hour
by mollu

Ingredients

2 pounds fresh pumpkin or squash

1 tablespoon canola oil or use spray

***SWEET TOMATO SAUCE***

1 teaspoon crushed garlic

1 cup water

1/2 teaspoon salt

1/3 cup sugar or splenda

4 ounces tomato sauce

1/2 teaspoon ginger root -- chopped fine

1 teaspoon freshly ground coriander

1/4 teaspoon black pepper

***YOGURT SAUCE***

1/4 teaspoon crushed garlic

1/4 teaspoon salt

3/4 cup plain yogurt

***GARNISH***

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 (works well in large scan pan). Fry the pumpkin on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-30 minutes over low heat until the pumpkin is cooked. Turn heat up and cook uncovered to reduce liquid. 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.

Reviews

☆☆☆☆☆

[I posted this recipe.]

mollu

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)