Kadu bouranee is one of my favorite pumpkin dishes! You can make it with pumpkin or squash (this time I used butternut squash that was pre-cut to save some time). I've made this dish a few times for Kenneth and I's anniversary - but it took my so long to cut and peel the squash I only felt like making it once a year! Now that I've successfully made it with the short-cut pre-cut butternut squash, it may become a more regular Fall dish in our house. Today I served it with the Brazilian Pão de Queijo (gluten-free cheese rolls) and it was delicious!
Serves: 6
Ingredients:
approximately 2 pounds fresh pumpkin or squash
1/4 cup canola oil
Sweet Tomato Sauce:
1 teaspoon fresh garlic, chopped
1 cup water
1/2 teaspoon salt
1/2 cup sugar
8 ounces tomato sauce
1/2 teaspoon fresh ginger root, chopped
1 teaspoon freshly ground coriander seeds
1/4 teaspoon black pepper
Yogurt Sauce:
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt
Garnish:
Fresh or dry mint leaves, cut into small strips
Directions: Peel the squash and cut into 2" to 3" cubes; set aside (or to save time, buy pre-cut squash). Heat oil in a large frying pan. Cook the squash on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to squash mixture in pan. Cook 30 to 35 minutes over medium-high heat until the squash is soft and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce.
To serve: Spoon the squash mixture into a bowl and spoon a little yogurt sauce on top. Sprinkle with dry mint. May be served with rice and naan or pita bread.
Adapted from Kadu Bouranee (Sweet Pumpkin) from The Jewish Food Mailing List Archive.
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