Afghan-style pumpkin

Ingredients for 4 servings:

• 1 ½ kg pumpkin(s), preferably butternut squash
• 50 ml sunflower oil
• 8 garlic cloves
• 375 ml water
• 1 tsp, heaped salt
• 100 g sugar
• 1 tbsp ginger root, finely chopped
• 2 tsp coriander powder
• ½ tsp black pepper
• 125 ml tomato paste
• ¼ tsp cayenne pepper
• 300 g natural yogurt
• 10 leaves mint, fresh, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Kadu Borani

This recipe consists of three different parts: tomato sauce, pumpkin, and yogurt sauce. Start with the tomato sauce. Preheat oven to 200 degrees Celsius. Combine tomato paste, 125 ml water, 1 crushed garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 1 teaspoon coriander. Pour into a baking dish, cover with a lid or aluminum foil, and place in the oven for 30 minutes. Peel the pumpkin and cut into 1-2 cm cubes. Heat oil in a large pan or saucepan. Add the pumpkin and fry until lightly browned. Combine 6 finely chopped garlic cloves, 250 ml water, 1/2 teaspoon salt, sugar, the prepared tomato sauce, ginger, 1 teaspoon coriander, and 1/4 teaspoon black pepper in a bowl. Then add to the pan with the pumpkin. Cover and simmer over low heat for at least 25 minutes, until the pumpkin is nice and soft. At the end, remove the lid if necessary and let it simmer until the sauce has thickened slightly. Combine yogurt, 1 crushed garlic clove, and 1/4 teaspoon of salt in a bowl. Empty the contents of the pan onto a plate, pour the yogurt sauce over it, and sprinkle with mint. Turkish flatbread goes well with this dish. This dish is perfect as both an appetizer and a main course.