Kadu Bouranee (Afghan Pumpkin Dish)

Kadu Bouranee (Afghan Pumpkin Dish)

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    Recipe ingredients and directions:

    Afghan Pumpkin Dish
    Kadu Bouranee
    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

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    Paul

    Owner of Recipe Flow

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