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Ingredientes
- 2 lb Fresh pumpkin or possibly squash
- 1/4 c. Corn oil
- 1 tsp Crushed garlic
- 1 c. Water
- 1/2 tsp Salt
- 1/2 c. Sugar
- 4 ounce Tomato sauce
- 1/2 tsp Ginger root, minced fine
- 1 tsp Freshly grnd coriander Seeds
- 1/4 tsp Black pepper
- 1/4 tsp Crushed garlic
- 1/4 tsp Salt
- 3/4 c. Plain yogurt Dry mint leaves, crushed
Direcciones
- Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan which has a lid. Fry the pumpkins on both sides for a couple of min till lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add in to pumpkin mix in fry pan. Cover and cook 20-25 min over low heat till the pumpkin is cooked and most of the liquid has evaporated. (I do not know how it's going to evaporate if the pan is covered....-B.) 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 possibly pita bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1334g | |
| Calories 1185 | |
| Calories from Fat 544 | 46% |
| Total Fat 61.67g | 77% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.16g | |
| Cholesterol 24mg | 8% |
| Sodium 2440mg | 102% |
| Potassium 2867mg | 82% |
| Total Carbs 158.43g | 42% |
| Dietary Fiber 5.9g | 20% |
| Sugars 121.98g | 81% |
| Protein 14.71g | 24% |
