Kadu Borani

A traditional Afghan dish of pan-fried pumpkin with caramelized onions and garlic, seasoned with turmeric and served with creamy yogurt. Tender, aromatic, and extraordinarily delicious.

Ingredients

• 1 pcs Pumpkin
• 5 pcs Onion
• 1 to taste Green hot pepper
• 1 to taste Vegetable oil
• 1 tsp Turmeric
• 1 pcs Garlic
• 7 tbsp Sugar
• 0.5 tsp Salt
• 500 ml Water
• 4 tbsp Yogurt

Instructions

1. Peel the pumpkin and cut it into pieces approximately 1 cm thick. Heat the oil in a skillet over medium heat and fry the pumpkin until golden brown. Transfer to a plate.
2. In the same skillet with the remaining oil, fry the chopped onion until golden brown. Transfer the onion to a cutting board, let it cool slightly, and mince together with the garlic until you have a uniform mixture.
3. Add a small amount of oil to a clean skillet and heat over medium heat. Sprinkle in the turmeric and stir. Dissolve the salt in 250 ml of water and pour into the skillet.
4. Begin layering the pumpkin in the skillet, then the onion and garlic mixture. Alternate the layers until all ingredients are used.
5. Sprinkle everything with sugar and pour in the remaining 250 ml of water. Reduce the heat and simmer until the liquid evaporates and the dish reaches a thick consistency.
6. Serve the dish by spreading a layer of yogurt on a plate, top with kadu, then add another layer of yogurt. Garnish with sliced green pepper and serve hot.