Afghan Kadu Bouranee(Sweet Pumpkin)

Serves 1

• 2 lb Fresh pumpkin or squash
• 1/4 cup of Corn oil
• Sweet Tomato Sauce:
• 1 tablespoon Crushed garlic
• 1 cup of Water
• 1/2 tablespoon Salt
• 1/2 cup of Sugar
• 4 oz Tomato sauce
• 1/2 ts Ginger root, chopped fine
• 1 tablespoon Freshly ground coriander Seeds
• 1/4 ts Black pepper
• Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
• Garnish: Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in alarge frying pan that has a lid. Fry the pumpkins on both sides foracouple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then addto pumpkin mixture in fry pan. Cover and cook 20-25 minutes over lowheat until the pumpkin is cooked and most of the liquid hasevaporated. (I don't know how it's going to evaporate if the pan iscovered....-B.) Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and laythe pumpkin on top. Top with remaining yogurt and any cooking juicesleft over. Sprinkle with dry mint. May be served with chalow (basmatirice) and naan or pita bread.