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Kadu Bouranee (Sweet Pumpkin) (D)
Source: "Afghani Cooking," the cookbook from Da Afghan Restaurant, Bloomington/Minneapolis, MN.
Serves: 6

2 pounds fresh pumpkin or squash
1/4 cup corn oil

Sweet Tomato Sauce:
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

Yogurt Sauce:
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" 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