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CATEGORY CUISINE TAG YIELD
Grains Afghan Afghan 1 Servings

INGREDIENTS

2 lb Fresh pumpkin or squash
1/4 c Corn oil
1 t Crushed garlic
1 c Water
1/2 t Salt
1/2 c Sugar
4 oz Tomato sauce
1/2 t Ginger root, chopped fine
1 t Freshly ground coriander
Seeds
1/4 t Black pepper
1/4 t Crushed garlic
1/4 t Salt
3/4 c Plain yogurt
Dry mint leaves, crushed
Fat, 7 Other Carbohydrates

INSTRUCTIONS

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 for a
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. 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.  From Afghani Cooking,
the cookbook from Da Afghan Restaurant,  Bloomington/Minneapolis, MN.
Per serving: 1018 Calories (kcal); 61g Total Fat; (52% calories from
fat); 8g Protein; 117g Carbohydrate; 23mg Cholesterol; 2379mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4996
Calories From Fat: 1907
Total Fat: 225g
Cholesterol: 17.8mg
Sodium: 25888.7mg
Potassium: 9225.9mg
Carbohydrates: 610.2g
Fiber: 169.9g
Sugar: 117.6g
Protein: 180.2g


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