Recipe for Kadu Bouranee (Sweet Pumpkin) 
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Yield:
4
Ingredients:
Amount Ingredient
2 lb Fresh pumpkin or winter squash 1/4 Corn oil optional
----------------- SWEET TOMATO SAUCE: ----------------
1 tsp Crushed garlic
1 cup Water
1/2 tsp Salt
1/2 cup Sugar
4 oz Tomato sauce
1/2 tsp Ginger root chopped fine
1 tsp Freshly ground coriander Seeds
1/4 tsp Black pepper
----------------- YOGURT SAUCE: ----------------
1/4 tsp Crushed garlic
1/4 tsp Salt
3/4 cup Plain yogurt
----------------- GARNISH: ----------------
Instructions:
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 loosely and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid is absorbed or evaporated.

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.

Cuisine: "Afghani"

Yield: "2 cups"

NOTES : For a Low Fat Variation: roast the pumpkin without oil. [194 cals,

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