Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
2 pounds fresh pumpkin or squash
1/4 cup corn oil
Sweet Tomato Sauce 1 teaspoon crushed garlic 1 cup water
2/2 teaspoon salt
3/2 cup sugar 4 ounces tomato sauce
4/2 teaspoon ginger root; chopped fine 1 teaspoon coriander seed; freshly ground
5/4 teaspoon black pepper
'Yogurt' Sauce
6/4 teaspoon garlic; crushed
7/4 teaspoon salt
8/4 cup plain soy yogurt
dry mint leaves; crushed, to garnish
Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid.
Fry the pumpkins 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.
Loosely 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 with dry mint.
May be served with chalow (basmati rice) and naan or pita bread.