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Vegetables

Braised Sweet Pumpkin

Served at every Afghan restaurant as Borani Kaddo, or Kadu Bouranee, this luscious appetizer is such a great way to start a meal, and makes for a super special treat for your vegetarian friends. This recipe has 3 components: the braised pumpkin, the garlic yogurt sauce and fresh mint as a garnish.

2-pound sweet pumpkin
1/4 cup of oil (corn or canola)
2 cloves garlic
1-inch piece ginger root
1 small can tomato sauce or diced tomatoes
1 cup water
1/2 cup sugar
1 teaspoon coriander powder
1/2 teaspoon tumeric (optional)
salt & pepper

Peel, seed and cut pumpkin into workable pieces (see pictures to your right). Heat oil in large frypan and fry the pumpkin until golden brown. This may take two batches depending on the size of your pumpkin and/or the size of your pan.

Make a sweet tomato sauce with the remaining ingredients. You can do this in a blender, a food processor, or even just in bowl.

Add sauce to the pumpkin and the oil in the frypan. Be careful, it will splatter. After an initial boil, reduce heat, cover the pan, and cook the pumpkin in the liquid (aka braising).

Stir occasionally. The liquid will boil down and thicken. The sugar in the sauce should give the pumpkin a nice glazed sheen. Adjust the spices to your taste. Some people like more garlic. Some add diced jalapeno or red pepper flakes for some heat.

This can be make ahead and easily reheated.

Serve with yogurt sauce and sprinkle with chopped fresh mint.

Yogurt Sauce:
1/2 cup yogurt
1 small clove garlic, finely minced
1/4 teaspoon salt

Combine and chill until needed.


Comments: Send us comments about this recipe steve@pulpkitchen.com