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| Afghani Sweet Pumpkin |
Ingredients
2 lb Fresh pumpkin or squash
1/4 c Corn oil
Sweet tomato sauce:
1 ts Crushed garlic
1 c Water
1/2 ts Salt
1/2 c Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 ts Freshly ground coriander
Seeds
1/4 ts Black pepper
Yogurt sauce:
1/4 ts Crushed garlic
1/4 ts Salt
3/4 c Plain yogurt
Garnish:
Dry mint leaves, crushed
Cooking Instructions
Cut into 2-3" cubes the pumpkin after peeled. Set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for two minutes until lightly browned. Blend together ingredients for sweet tomato sauce in a bowl later add to pumpkin mixture in fry pan. Cover and cook twenty-five minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Blend together the ingredients for the yoghurt sauce. To serve: Spread half the yoghurt sauce on a plate and lay the pumpkin on top. Top with remaining yoghurt and any cooking juices left over. Sprinkle with dry mint. Serve with pita bread.
Recipe From Afghan Cuisine
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