AFGHAN KADU BOURANEE RECIPE - (4.3/5)

Afghan Kadu Bouranee Recipe - (4.3/5) image

Provided by pikassob

Number Of Ingredients 17

Sweet Tomato Sauce:
2 lb Fresh pumpkin (or banana squash)
1/4 cup of Corn oil
1 tablespoon Crushed garlic (Don used 3 tablespoons)
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
Yogurt Sauce:
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt

Steps:

Peel the pumpkin and cut into 2" to 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 Sweet Tomato Sauce in a bowl then add to pumpkin mixture in frying pan. Cover and cook 20 to 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. To serve: 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.