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Name: Challow Kadu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Afghan
Ingredients: 2 pounds Pumpkin (or Squash) fresh; peel and cut into 2-3 inch cubes; 1/4 cup Corn oil; 1 teaspoon Garlic crushed; 1 cup Water; 1/2 teaspoon Salt; 1/3 cup Sugar; 4 ounces Tomato sauce; 1/2 teaspoon Ginger roots chopped fine; 1 teaspoon Fresh Coriander seeds; freshly ground; 1/4 teaspoon Black pepper; 1/4 teaspoon Garlic cloves crushed; 1/4 teaspoon Salt; 3/4 cup Yogurt plain; Mint leaves dried; crushed

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INGREDIENTS

2 pounds Pumpkin ; (or Squash) fresh; peel and cut into 2-3 inch cubes
1/4 cup Corn oil
Sweet Tomato Sauce
1 teaspoon Garlic ; crushed
1 cup Water
1/2 teaspoon Salt
1/3 cup Sugar
4 ounces Tomato sauce
1/2 teaspoon Ginger roots ; chopped fine
1 teaspoon Fresh Coriander ; seeds; freshly ground
1/4 teaspoon Black pepper
Yogurt Sauce
1/4 teaspoon Garlic cloves ; crushed
1/4 teaspoon Salt
3/4 cup Yogurt ; plain
Garnish
Mint leaves ; dried; crushed

Servings

INSTRUCTIONS

Heat oil in a large frying pan that has a lid.

Fry the pumpkins on all 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 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.

Mix together the ingredients for the yogurt sauce.

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 liberally with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

NOTES

The yogurt sauce can (and should) be made in advance and kept in the refrigerator to meld the flavors.

There are many variants on this recipe, one I want to try is to also add a medium onion, chopped and sauteed when browning the pumpkin meat.

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Challow Kadu

2 pounds Pumpkin (or Squash) fresh; peel and cut into 2-3 inch cubes
1/4 cup Corn oil
 Sweet Tomato Sauce
1 teaspoon Garlic crushed
1 cup Water
1/2 teaspoon Salt
1/3 cup Sugar
4 ounces Tomato sauce
1/2 teaspoon Ginger roots chopped fine
1 teaspoon Fresh Coriander seeds; freshly ground
1/4 teaspoon Black pepper
 Yogurt Sauce
1/4 teaspoon Garlic cloves crushed
1/4 teaspoon Salt
3/4 cup Yogurt plain
 Garnish
 Mint leaves dried; crushed

Heat oil in a large frying pan that has a lid.
Fry the pumpkins on all 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 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.
Mix together the ingredients for the yogurt sauce.

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Challow Kadu (aside a wild rice medley)
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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 4 Servings

Calories: 859
Calories from Fat: 718 (84%)

Amt Per Serving		% DV

	Total Fat 79.8g	106 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 46.3g
	Polyunsanturated Fat 23g
Cholesterol 2.8mg		1 %
Sodium 112.6mg		4 %
Potassium 992.4mg		26 %
Total Carbohydrate 37g		11 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 35.4g
Protein 5.1g		7 %
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.

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Calories per serving: 859

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