Prep 30 mins
Cook 40 mins
Make and share this Kadu Bouranee recipe from Food.com.
- 2 lbs fresh pumpkin or 2 lbs squash
- 1⁄4 cup corn oil
Sweet Tomato Sauce
- 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
- 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.
Wow!-- I had this dish at an Afghani restaurant a long time ago and was looking to recreate it for my fiancé. I was not able to fit 2 lb of butternut squash in a single skillet, so I was only able to make enough for 2 people at once. I used tomato sauce, not paste, and much less oil (olive) than the recipe calls for.
But note: the tomato sauce does not reduce at all when covered for the full cooking time; after the 25 minutes were up I had to uncover it and turn up the heat to get it to thicken to a nice sauce. I took UmmBinat's suggestion (thank you!) and served with rice fluffed with golden raisins and almonds-- which was perfect, because the squash on its own, even with the yogurt sauce, was *very* rich.
A delicious dish-- wish I had had some naan as well!
Very delicious masha Allah (Praise be to God). DH and I both enjoy this. I have used acorn squash which was good but my, sweet pumpkin was the best! I use canola oil in replacement of corn oil to be corn free, sea salt, brown sugar, tomato paste as I think that is what is meant and it works well. I have used ground ginger each time and the rest as stated. I do increase the amount of yogurt sauce as I like to serve this dish on top of buttered Basmati rice with almond slivers fried in butter and a few raisins mixed into the rice. I then serve the sauce on the side to add to our portions as wished. I will make this again for sure.