Best 3 Afghan Kadu Bouranee Recipes

Afghan Kadu Bouranee is a delightful vegetarian dish that captures the essence of Afghan cuisine. This traditional recipe combines the flavors of tender pumpkin, creamy yogurt, and aromatic spices to create a hearty and satisfying meal. Whether you're a seasoned home cook or just starting your culinary journey, this guide will take you step-by-step through the process of preparing this delicious dish. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure to discover the art of cooking Afghan Kadu Bouranee.

Check out the recipes below so you can choose the best recipe for yourself!

AFGHAN KADU BOURANEE RECIPE - (4.3/5)

Afghan Kadu Bouranee Recipe - (4.3/5) image

Provided by pikassob

Number Of Ingredients 17

Ingredients

Sweet Tomato Sauce:
2 lb Fresh pumpkin (or banana squash)
1/4 cup of Corn oil
1 tablespoon Crushed garlic (Don used 3 tablespoons)
1 cup of Water
1/2 tablespoon Salt
1/2 cup of Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 tablespoon Freshly ground coriander Seeds
1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed
Yogurt Sauce:
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt

Steps:

Peel the pumpkin and cut into 2" to 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 frying pan. Cover and cook 20 to 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.

KADU BOURANEE

Kadu Bouranee image

Make and share this Kadu Bouranee recipe from Food.com.

Provided by Stacia_

Categories Stew

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs fresh pumpkin or 2 lbs squash
1/4 cup corn oil
1 tablespoon crushed garlic
1 cup water
1/2 tablespoon salt
1/2 cup sugar
4 ounces tomato sauce
1/2 teaspoon gingerroot, chopped fine
1 tablespoon freshly ground coriander seed
1/4 teaspoon black pepper
1/4 teaspoon crushed garlic
1/4 tablespoon salt
3/4 cup plain yogurt
dried mint, crushed

Steps:

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 fora 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. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce.
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.

Nutrition Facts : Calories 256.8, Fat 12.5, SaturatedFat 2.3, Cholesterol 4.8, Sodium 1186.6, Carbohydrate 36.5, Fiber 1.7, Sugar 25.2, Protein 3.6

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce) image

This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!

Provided by SherryKaraoke

Categories Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (3 lb) sugar pumpkin
1/4 cup corn oil, plus
2 tablespoons corn oil or 2 tablespoons other neutral oil
3 cups sugar
2 cups plain yogurt (do not use nonfat)
2 garlic cloves, minced
1 teaspoon dried mint
1/2 teaspoon salt, to taste

Steps:

Preheat the oven to 300°F.
Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
Cut each pumpkin half into 3- to 4-inch pieces.
There should be about 8 pieces from each pumpkin.
Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
Coat both sides of the pieces, using all of the oil.
Pour all the sugar evenly over the pieces.
Cover the pan.
Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
Baste the pieces once with the pan juices after 2 1/2 hours of baking.
The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
Cover and refrigerate until serving time.
Just before serving, taste and add more salt if necessary.
Yields 2 cups sauce.
For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
Using the back of the spoon, spread the sauce a little.
Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
Add more sauce to taste.

Tips:

To save time, use a food processor to grate the pumpkin and onion.
If you don't have dried mint, you can use fresh mint. Just chop it finely before adding it to the recipe.
Kaddu bouranee can be served as a main course or a side dish.
If you're making kaddu bouranee ahead of time, let it cool completely before storing it in the refrigerator. It will keep for up to 3 days.
To reheat kaddu bouranee, simply warm it up over low heat until it's heated through.

Conclusion:

Kaddu bouranee is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up leftover pumpkin, and it's also a good source of vitamins and minerals. If you're looking for a new and exciting way to prepare pumpkin, give kaddu bouranee a try. You won't be disappointed!