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.
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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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|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 %|
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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: 859
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