For those of you who had wanted the recipe for the Afghan stew(Challaw Kadu) the other night in La Plata, here it is:
2 lb Fresh pumpkin or squash (I used butternut squash) 1/4 c Corn oil Sweet Tomato Sauce: 1 teaspoon Crushed garlic 1 cup Water 1/2 teaspoon Salt 1/3 cup Sugar (I actually use about 1/4 c) 4 oz Tomato sauce 1/2 teaspoon Ginger root, chopped fine 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: Dry mint leaves, crushed
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 all 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 yogurt sauce.
I like to serve this on a bed of basmati rice with the yogurt sauce on top. My kids even like this recipe - go figure. It can be made ahead and reheated.
Variations on this dish exist all over the web. Enjoy
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