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I made kadu for dinner. Here's how.
2lbs fresh pumpkin or acorn squash
1/4 cup oil (I use olive)
Tomato Sauce
3-4 garlic cloves, crushed
1 cup water
1/2 tsp salt, or to taste
1/2 cup sugar
4 oz tomato sauce
1/2 tsp ginger root, chopped fine
1 tsp freshly ground coriander seeds
1/4 tsp black pepper
Yogurt Sauce
1 clove garlic, crushed
1 pinch salt
3/4 cup plain yogurt
dry mint leaves, crushed
Mix yogurt sauce & reserve for later.
Peel pumpkin and cut into 2-3" cubes. Heat oil in a large frying pan. Fry pumpkin until lightly browned. Mix together ingredients of tomato sauce in a bowl, then add to pumpkin mixture in frying pan. Reduce heat and simmer about 20-25 minutes, or until the pumpkin is soft and most of the liquid has evaporated.
Spread half the yogurt sauce on plate and place cooked pumpkin on top. Top with remaining yogurt sauce and any leftover cooking juices. Sprinkle with dry mint. May be served with basmati rice and naan or pita bread.
2lbs fresh pumpkin or acorn squash
1/4 cup oil (I use olive)
Tomato Sauce
3-4 garlic cloves, crushed
1 cup water
1/2 tsp salt, or to taste
1/2 cup sugar
4 oz tomato sauce
1/2 tsp ginger root, chopped fine
1 tsp freshly ground coriander seeds
1/4 tsp black pepper
Yogurt Sauce
1 clove garlic, crushed
1 pinch salt
3/4 cup plain yogurt
dry mint leaves, crushed
Mix yogurt sauce & reserve for later.
Peel pumpkin and cut into 2-3" cubes. Heat oil in a large frying pan. Fry pumpkin until lightly browned. Mix together ingredients of tomato sauce in a bowl, then add to pumpkin mixture in frying pan. Reduce heat and simmer about 20-25 minutes, or until the pumpkin is soft and most of the liquid has evaporated.
Spread half the yogurt sauce on plate and place cooked pumpkin on top. Top with remaining yogurt sauce and any leftover cooking juices. Sprinkle with dry mint. May be served with basmati rice and naan or pita bread.