KADOO BORANI Braised Pumpkin with Yogurt Dressing

❚ 1/4 cup (60 mL) sunflower oil, plus

1 tbsp extra

❚ 1 lb 2 oz (500 g) pumpkin or winter squash, such as kabocha or acorn, peeled and cut roughly into 1 1/2 in (4 cm) cubes

❚ 1 large yellow onion, thinly sliced

❚ 4 garlic cloves, coarsely chopped

❚ 1-2 moderately hot fresh red chilies, sliced lengthways

❚ 1 tsp ground turmeric

❚ 2 tomatoes, sliced into rings

❚ 1 tsp dried mint

❚ Salt

For the yogurt dressing:

1 cup (250 g) Greek-style yogurt 1 garlic clove, crushed

1. Heat the oil in a frying pan over high heat and fry the pumpkin, turning occasionally, for 6-8 minutes or until golden all over. Remove from the pan and set aside on a plate.

2. Clean the pan of the excess oil and return it to high heat. Add the extra oil and fry the onion, garlic and chilies, stirring occasionally, for 3-4 minutes or until the onion has softened and caramelized. Add the turmeric and 1 teaspoon salt and mix to combine. Spread the mixture evenly over the base of the pan and arrange the tomato slices on top. Layer the pumpkin over the tomatoes, cover the pan with a lid and cook, gently shaking the pan back and forth occasionally to prevent sticking, for 10 minutes, or until the tomato and onion base is cooked and the flavours have infused the pumpkin.

3. Meanwhile, to make the yogurt dressing, whisk the yogurt, garlic and 1/2 teaspoon salt in a bowl until smooth.

4. Spread half the yogurt dressing over the base of your serving dish with the back of a serving spoon. Arrange the pumpkin and onion and tomato mixture over the yogurt. Decoratively drizzle or spoon the remaining yogurt dressing on top and serve hot, sprinkled with dried mint.

Serves: 4

ALICIA TAYLOR