Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
2 lb Fresh pumpkin; or squash
1/4 cup Corn oil
1 1/4 teaspoon Garlic; crushed (divided)
1 cup Water
3/4 teaspoon Salt; (divided)
1/2 cup Sugar
4 oz Tomato sauce
1/2 teaspoon Fresh ginger; chopped fine
1 teaspoon Fresh coriander seeds; freshly ground
1/4 teaspoon Black pepper; freshly ground
3/4 cup Plain yogurt
Mint leaves (dried)
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.)
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.