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LOCATION: Recipes >> Vegetables >> Kadu Bouranee

Print this Recipe    Kadu Bouranee

Yield: 4 servings

2 lb fresh pumpkin or squash
1/4 c corn oil

1 ts crushed garlic
1 c water
1/2 ts salt
1/2 c sugar
4 oz tomato sauce
1/2 ts ginger root, chopped fine
1 ts freshly ground coriander seeds
1/4 ts black pepper

1/4 ts crushed garlic
1/4 ts salt
3/4 c 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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