Kadu borani — an Afghan dish of fried pumpkin in a sweet, garlicky turmeric sauce, served over garlicky yogurt and finished with green chilli. Sweet, tangy and comforting.
- 1 medium Squash
- 5 chopped Onion
- To taste Green Chilli
- Splash Oil
- 1 tsp Turmeric
- 1 Bulb Garlic
- 7 tablespoons Sugar
- 1/2 tsp Salt
- 2 cups Water
- 4 tablespoons Yogurt
Video
Preparation
- Peel the squash and cut into 1cm-wide pieces, then deep-fry in oil until golden and set aside.
- Using the same pan and oil, deep-fry the onions until golden, then remove and grind with the garlic.
- Add a little oil to a pan over medium heat, and once hot add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of the onion and garlic, repeating until both are used up.
- Add the sugar and another cup of water, turn the heat down, and cook until the water has reduced.
- Spread 1–2 tablespoons of yogurt on a plate, top with the squash and another layer of yogurt, finish with green chilli, and serve.
