| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Afghan |
Afghan |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh pumpkin or squash |
| 1/4 |
c |
Corn oil |
| 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 |
| 1/4 |
ts |
Crushed garlic |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Plain yogurt |
|
|
Dry mint leaves; crushed |
INSTRUCTIONS
SWEET TOMATO SAUCE
YOGURT SAUCE
GARNISH
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; 12 Fat; 7 Other Carbohydrates
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