Pumpkins Kadu Bouranee

1.5 - 2 pounds fresh pumpkin or squash

1/4 cup corn oil

 

1) 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

 

2) Yogurt Sauce:

• 1/4 teaspoon crushed garlic
• 1/4 teaspoon salt
• 3/4 cup plain yogurt

 

3) Garnish:

• dry mint leaves, crushed

 

Preparations:

1) Peel the pumpkin and cut into 2-3 inch cubed pieces, set aside.

2) 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.

3) 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.

4) 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. Sprinkle with dry mint. May be served with chalow (basmati rice) and Nan (Afghan bread) or pita bread.