Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)

-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.