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Kadu Bouranee (bourani)




Source of Recipe


Afghani Recipes


Recipe Introduction


I love Afghani cookery, it is high on my list of the world's cuisines. This is a delicious dish. Afghans definitely have a sweet tooth, and I cut back CONSIDERABLY on the amomunt of sugar, probably at least by half. You do as your taste dictates!


List of Ingredients




Ingredients
2 lbs fresh pumpkin or squash
1/4 cup corn oil
Sweet Tomato Sauce
1 tablespoon crushed garlic
1 cup water
1/2 tablespoon salt
1/2 cup sugar (or much less!)
4 ounces tomato sauce
1/2 teaspoon gingerroot, chopped fine
1 tablespoon freshly ground coriander seed
1/4 teaspoon black pepper
Yogurt Sauce
1/4 teaspoon crushed garlic
1/4 tablespoon salt
3/4 cup plain yogurt
Garnish
dried mint, crushed

Recipe



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.
2Mix 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.
3Spread 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. I typically serve this with rice, Afghani chicken, and a plain green vegetable or salad (very un-Afghani!)