This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes before doing this, and it was much easier to cut). Using a deep frying pan, heat about 2 cups of neutral vegetable oil on high, then lower to medium. Fry the pumpkin slices (you’ll have to do this in batches) until lightly browned; place cooked pieces in a paper towel-lined strainer. Once pumpkin slices are done, pour oil out of
pan, then add pumpkin back in. Fold in freshly crushed coriander seeds, turmeric, minced garlic, micro planed ginger, sugar, salt, and freshly ground black pepper. Add about 1 ½ cups water, cover, bring to a
boil, and then reduce to a simmer. Cook on low until pumpkin is tender and flavors have melded (about 20 mins). In the meantime, mix plain yogurt (I used Greek) with some minced garlic and salt. When ready to serve, smear some of the yogurt mixture on the bottom of a flat bowl. Place pumpkin slices (with some sauce) on top of the yogurt, then top with a dollop of yogurt and garnish with mint (here, fresh from my balcony garden). Serve with warm naan and enjoy. This recipe is from Afghan Cuisine by Nafisa Sekandari, with minor modifications (addition of ginger, using fresh instead of dried mint). (Oct. 2012)
Cooking Adventures 