LOCATION: Recipes >> Middle Eastern >> Kadu Bouranee 01
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Kadu Bouranee 01
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Afghan Pumpkin Dish
Kadu Bouranee
Yield: 4 servings
2 lb fresh pumpkin or squash
1/4 c corn oil
1 tablespoon crushed garlic
1 c water
1/2 teaspoon salt
1/2 c sugar
4 oz tomato sauce
1/2 teaspoon ginger root, chopped fine
1 teaspoon freshly ground coriander seeds
1/4 teaspoon black pepper
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt
dry mint leaves, crushed
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 tomato sauce in a bowl then add to pumpkin mixture
in fry pan. 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.
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.
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A great recipe for guests, October 2, 2006 - 07:17 PM
Reviewer: K. Epstein from McLean, VA USA
This recipe turns out just like the dish served at our favorite Afghan restaurant and is popular with both unadventurous eaters and sophisticates. It's also popular at potluck suppers, where vegetarians often have few choices. In a pinch I've used standard ground coriander, although grinding your own probably gives a better result. I also try not to get a tomato sauce with a lot of other herbs in it (such as basil, etc.) Leave yourself some time to do it and don't worry if it's done early. As long as you haven't put the yoghurt on yet, it does just fine reheated and you can put it out at the last minute. I get many requests for the recipe.
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