Category : Vegetables
Author : AfghaniC
Hits : 3583
Date : 14/07/2002
2 lb Fresh pumpkin or squash 1/4 cup Corn oilSweet tomato sauce: 1 tsp Crushed garlic 1 c Water 1/2 tsp Salt 1/2 cup Sugar 4 oz Tomato sauce 1/2 tsp Ginger root, chopped fine 1 tsp Freshly ground coriander Seeds 1/4 tsp Black pepper Yogurt sauce: 1/4 tsp Crushed garlic 1/4 tsp Salt 3/4 cup Plain yogurtGarnish: 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. 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. May be served with chalow (basmati rice) and naan or pita bread.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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