KADU BOURANEE

Kadu Bouranee image

Make and share this Kadu Bouranee recipe from Food.com.

Provided by Stacia_

Categories Stew

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs fresh pumpkin or 2 lbs squash
1/4 cup corn oil
1 tablespoon crushed garlic
1 cup water
1/2 tablespoon salt
1/2 cup sugar
4 ounces tomato sauce
1/2 teaspoon gingerroot, chopped fine
1 tablespoon freshly ground coriander seed
1/4 teaspoon black pepper
1/4 teaspoon crushed garlic
1/4 tablespoon salt
3/4 cup plain yogurt
dried mint, crushed

Steps:

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 fora couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce 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. (I don't know how it's going to evaporate if the pan is covered -- -B.) 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.

Nutrition Facts : Calories 256.8, Fat 12.5, SaturatedFat 2.3, Cholesterol 4.8, Sodium 1186.6, Carbohydrate 36.5, Fiber 1.7, Sugar 25.2, Protein 3.6

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