Recipe ingredients and directions:
Afghan Pumpkin Dish
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.
Category: Afghani Recipes