Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations.
To eat Kadoo Bourani with Naan, tear a piece of the flat bread and use it as a scoop to pick a morsel of the pumpkin dish and relish the delight. To eat the dish with rice, just mix a small serving of Kadu Bouranee with the rice preparation and enjoy the enhanced flavours of the two dishes.
Apart from these traditional ways of eating Kadoo Borani, the hot pumpkins combined with a cooling yoghurt can also be used as a great appetiser, serve it as a part of the first course to give a touch of fusion to your regular buffet spread.
- 900 g fresh pumpkin
- ¼ cup cooking oil
For sweet tomato sauce
- ¾ tablespoon crushed garlic
- 1 cup water
- ½ tablespoon salt
- ½ cup sugar
- 115 g tomato puree
- ½ teaspoon ginger, finely chopped
- ¾ tablespoon freshly ground coriander seed
- ¼ teaspoon freshly ground black pepper
For yoghurt sauce
- ¼ teaspoon crushed garlic
- ¼ tablespoon salt
- ¾ cup plain yoghurt
- dried mint, crushed, for garnish
- Peel the pumpkin and cut into 5 - 7½ cm 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. Mix together the ingredients for the yoghurt sauce.
- Spread half the yoghurt sauce on a plate and lay the pumpkin on top.
- Top with remaining yoghurt and any cooking juices left over. Sprinkle with dry mint. May be served with challow and naan or pita bread.