Recipe

Pumpkins Kadu Bouranee With Yogurt Sauce Recipe

	Jencathen / All my dishes 2 months, 4 weeks ago This is a dish I used to eat monthly. Now I usually can only make this during the fall when pumpkin is in season. Serve this with yogurt sauce, kebabs and goes great with my Afghan eggplant recipe. Prep:15m Cook:25m Servings:6	Jencathen
	afghan pumpkin vegetarian

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Ingredients

1.5 - 2 pounds fresh pumpkin or squash

1/4 cup corn oil

Sweet Tomato Sauce:

1 teaspoon crushed garlic

1 cup water

1/2 teaspoon salt

1/2 cup sugar

1 4oz can tomato sauce

1/2 teaspoon ginger root, chopped fine

1 teaspoon freshly ground coriander seeds

1/4 teaspoons black pepper

Yogurt Sauce:

1/4 teaspoon crushed garlic

1/4 teaspoon salt

3/4 cup plain yogurt

Directions

Peel the pumpkin and cut into 2-3 inch cubed pieces, 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 and then add to pumpkin mixture in frying pan. Cover and cook for 20-25 minutes over low heat until the pumkin 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 pumpkins on top. Top with remaining yogurt and any cooking juices left over.

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