* Exported from MasterCook *

AFGHAN PUMPKINS KADU BOURANEE (SWEET PUMPKIN)

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Afghan
Vegetables Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb fresh pumpkin or squash -- 1.5kg
1/4 cup corn oil
***SWEET TOMATO SAUCE***
1 tsp minced garlic
1 cup water
1/2 tsp salt
1/4 cup splenda
4 oz tomato sauce -- 125gr
1/2 tsp ginger root -- chopped fine
1 tsp freshly ground coriander
seeds
1/4 tsp black pepper
***YOGURT SAUCE***
1/4 tsp minced garlic
1/4 tsp 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 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. (I don't know how it's going to evaporate if the pan is covered)
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.















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Per Serving (excluding unknown items): 124 Calories; 8g Fat (52.0% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 1216 0 0 3505 0 0 0 0 0 414 0 0 0 0 0 0 0 0