Kadu Bouranee

Ingredients

 * 2 lb fresh pumpkin or squash
 * ¼ cup of corn oil

Sweet tomato sauce

 * 1 tablespoon crushed garlic
 * 1 cup of water
 * ½ tablespoon salt
 * ½ cup of sugar
 * 4 oz tomato sauce
 * ½ tsp ginger root, chopped fine
 * 1 tablespoon freshly ground coriander seeds
 * ¼ tsp black pepper

Yogurt sauce

 * ¼ tsp crushed garlic
 * ¼ tablespoon salt
 * ¾ cup plain yogurt
 * garnish: dry mint leaves, crushed

Directions

 * 1) Peel the pumpkin and cut into 2 – 3" cubes; set aside.
 * 2) Heat oil in a large frying pan that has a lid.
 * 3) Fry the pumpkins on both sides fora couple of minutes until lightly browned.
 * 4) Mix together ingredients for sweet tomato sauce in a bowl then add to pumpkin mixture in fry pan.
 * 5) 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)
 * 6) Mix together the ingredients for the yogurt sauce.
 * 7) To serve: spread half the yogurt sauce on a plate and lay the pumpkin on top.
 * 8) Top with remaining yogurt and any cooking juices left over.
 * 9) Sprinkle with dry mint.
 * 10) May be served with chalow (basmati rice) and naan or pita bread.