Note: The quantities given in the following are approximate, as Afghan cooks gauge amounts by eye and never by weight! If necessary, add a little more (or a little less) water and check the seasoning every so often!
- 1 kg pumpkin (I recommend Gelber Zentner) cut into bite-sized cubes or long (8 cm) slices (2 cm thick)
- 10 tbsp. oil
- 5-6 cloves of garlic, cut into slices
- 50 g ginger, cut into thin slices
- 2 tbsp. rose water
- 1/2 tsp. cardamom
- 125 g sugar (at least!)
- 2 tsp. coriander, freshly ground
- Bunch of dill (chopped) as garnish
- 1 tsp. salt
- Tomato puree (2 tbsp. tomato paste mixed with 125 ml water)
- 5-6 chili pods (ground)
- 1½ cans of chopped tomatoes (e.g. Lidl Pizza Tomatoes)
- 3 large onions (sliced)
- 1 urfa (Afghan pita bread), toasted
- 200 g plain yoghurt (e.g. Tetrapack vom Lidl)
- 1 pkg. low-fat curds
This dish combines three basic ingredients:
- Tomato sauce
- Yoghurt sauce
- We begin with the tomato sauce: Fry the sliced in the oil until golden-brown. Add the garlic and fry until its characteristic scent is clearly perceptible. Then add the chopped tomatoes from the tin and the tomato puree and cook the whole mixture at medium heat for about 10 mins. Add the ginger, and continue cooking. Then add water (a tomato tinful) and simmer until the oil is separated from the sauce. Season to taste with coriander and salt. Then add the sugar and stir it in. Add chili to taste. The sauce must taste sweet but with a spicy undertone, and should have a thick consistency. Add water if necessary, and stir occasionally. Simmer on a low heat for about 20 mins in all.
- Then the pumpkin: Add the pumpkin cubes to about 8 tbsp. of oil in a separate pot, and cook (on all sides) until tender, stirring occasionally. Add rose water. Cook the pumpkin until it can be pierced with a fork. Season with cardamom, then fold carefully into the sauce in the first pot, and allow the mixture to simmer for another 10 mins until the oil again separates from the tomato sauce.
- Then the yoghurt and curds: Combine curds and yoghurt with a little water and add salt (to taste). Spread 2-4 tbsp. of the mixture on a plate. Arrange the pumpkin on the plate, sprinkle the fresh dill around the edges and add a dollop of yoghurt on top. Serve with the bread, lightly toasted in the oven or toaster.