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LOCATION: Recipes >> Vegetarian >> Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)

Print this Recipe    Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)

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

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

1/4 tsp crushed garlic
1/4 tsp 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 garlic,
water, salt, sugar, tomato sauce, ginger, coriander and pepper in
a bowl then 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.

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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5 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
kadu bouranee, November 23, 2004 - 02:11 AM
Reviewer: Anonymous from bloomington, IN USA
Peeling a raw pumpkin is very difficult. I suggest using a very sharp chef's knife. Try not to slice your hand off. Also, if you cut the pumpkin into 2-3" cubes as per recipe it will take about two hours to fully cook. Perhaps smaller bits are in order. Mint goes with sweet pumpkin/tomato very well. One 12" pumpkin makes enough for 20 people.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
nice treat, unusual dish, January 2, 2005 - 04:15 PM
Reviewer: aaron from elkins park, pa
Use recipe as a guide - benefits from adding hot peppers or dried hot pepper flakes. Smaller pumpkin pieces also nice.

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