by Marilou Suszko
Pumpkins are not just for pies...every continent in the world grows pumpkins with the exception of Antartica. You’ll find recipes using pumpkin in French, Italian, Asian and Middle Eastern Cooking, like this one that comes from Afghanistan. Look at the ingredient list and just you’ll notice that a good portion comes from sources close to home.
1 small pie pumpkin, peeled, seeded and cut into 1”-cubes
1/4 cup corn oil
1 teaspoon crushed garlic
1 cup water
1/2 teaspoon salt
1/2 cup sugar
1 4oz can tomato sauce
1/2 teaspoon ginger root, chopped fine
1 teaspoon freshly ground coriander seeds
1/4 teaspoons black pepper
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt
Crushed, dried mint leaves
Heat oil in a large frying pan that has a lid. Fry the pumpkin cubes on both sides for a couple of minutes until lightly browned.
Mix together ingredients for sweet tomato sauce in a bowl and then add to pumpkin mixture in frying pan. Cover and cook for 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 pumpkins on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. Serve with rice and warm pita bread.