Pumpkin Sauteed with Onion (Afghani Borani Kadoo)

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Prep time: About 15 minutes
Cooking time: About 1 hour

Makes: 8 servings

    

Ingredients

• 2 lbs     pumpkin, peeled.
• 1           large yellow onion, thinly sliced and minced
• 3 T.       mild olive oil
• 2           garlic cloves, minced
• 2 T.       ketsup
• 2 t.       turmeric
• 1 t.       ground ginger
• 2 T.       sugar
• 12        deli-sliced jalapeño peppers, minced
• 2           bouillon cubes
• 4 cups   water

Directions

1. Cut pumpkin into 1/2 by 1 inch pieces.
2. Boil 2 cups of water in 14-inch skillet and simmer pumpkin 15 minutes. Drain.
3. Clean and reheat skillet. Add olive oil, onions and garlic. Simmer 10 minutes.
4. Add ketsup, turmeric, ginger, sugar, peppers, bouillon and 2 cups water. Boil 10 minutes.
5. Stir pumpkin pieces into sauce and simmer, covered, 10 minutes.
6. Stir pumpkin so all surfaces cook in the sauce. Simmer, covered, another 10 minutes.
7. Stir again and simmer, covered, another 10 minutes or until pumpkin pieces are only slightly crunchy.
8. Serve with yogurt-garlic sauce and warm pita bread (or tortillas or naan).

Adapted from a recipe in the San Francisco Chronicle, 11/5/08, p. F5.

 

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