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2 pounds fresh pumpkin or squash Sweet Tomato Sauce: Yogurt Sauce: Garnish:
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.
May be served with chalow (basmati rice) and naan or pita bread.
Posted by Nancy Berry
Nutritional Info Per Serving:
N/A
1/4 cup corn oil
1 teaspoon crushed garlic
1 cup water
1/2 teaspoon salt
1/2 cup sugar
4 ounces 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