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Recipe Name: Afghan Pumpkins Kadu Bouranee (sweet Pumpkin) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Pound(s) Fresh pumpkin or squash
1/4 Cup(s) Corn oil
1 Teaspoon(s) Crushed garlic
1 Cup(s) Water
1/2 Teaspoon(s) Salt
1/2 Cup(s) Sugar
4 Ounce(s) Tomato sauce
1/2 Teaspoon(s) Ginger root, chopped fine
1 Teaspoon(s) Freshly ground coriander
seeds
1/4 Teaspoon(s) Black pepper
3/4 Cup(s) Plain yogurt
Dry mint leaves, crushed
Fat, 7 Other Carbohydrates
Directions:
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.

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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