Afghani Pumpkin Puree (Halwayi Kadu) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs Fresh peeled pumpkin-shredded ( I use canned pumpkin)
3/3 c. cooking oil
1 Tbsp. Fresh chopped garlic
3 c. ground or very fine chopped onion
1 tsp. cayenne pepper ( or to taste)
2 tsp. coriander powder
1 c. tomato puree
1/8 tsp. salt
2 c. water
2 c. sugar
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Directions: |
Directions:In a large pot, cook the onion in oil until light golden brown
Add garlic and coriander powder. Cook for several minutes until seasonings release their aromas.
Add the remaining ingredients and cook for 15 minutes. Stir occasionally. Use caution when stirring canned pureed pumpkin as small contents from the pot may spurt if it comes to a bowl. Cook on low heat. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 -40 minutes |
Personal
Notes: |
Personal
Notes: A few months prior to meeting Jon, I had gone to visit my Aunt Fran in Connecticut. We had a great time! I got to visit her church. I had Étouffée and carved pumpkins together (all firsts for me). One night she took me out to dinner with a friend to an Afghani restaurant. My Aunt Fran appreciates cultural diversity. She travels to Haiti on missions trips regularly to help children with her parish. Since I love pumpkin, I was in love with this side dish. I boldly asked the waiter for the recipe, but the waiter couldn't get it for me. A couple of months later, Aunt Fran mailed me this recipe along with a few other things. It was so thoughtful that she took the extra time and made the extra effort to get this for me. I actually made this dish that same Fall. Jon thinks it looks like baby food, so he has yet to try it. I know it's served at a fine restaurant and tastes amazing. This is recipe is a keeper. Thank you Aunt Fran!
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