Sides
Borani Kadu (Sweet Pumpkin with Garlic Yogurt) (ودک یناروب)
Ingredients
- - Pumpkin or butternut squash, cubed — 600g (4 cups)
- - Vegetable oil — 60ml (1/4 cup)
- - Sugar — 15g (1 tbsp)
- - Water — 100ml (1/3 cup plus 1 tbsp)
- - Plain yogurt — 200g (3/4 cup)
- - Garlic, crushed — 5g (1 clove)
- - Dried mint — 3g (1 tsp)
- - Salt — 5g (1 tsp)
Method
- Frying and simmering Dietary Tags: Vegetarian Introduction: Soft, caramelised pumpkin simmered in a light sauce and served over garlicky yogurt, balancing sweet and savoury. Cultural Background: Borani Kadu is a classic autumn side dish, taking advantage of the season's sweet pumpkins and pairing them with the cooling tang of yogurt in typical Afghan 'barani' style. Ingredients: - Pumpkin or butternut squash, cubed — 600g (4 cups) - Vegetable oil — 60ml (1/4 cup) - Sugar — 15g (1 tbsp) - Water — 100ml (1/3 cup plus 1 tbsp) - Plain yogurt — 200g (3/4 cup) - Garlic, crushed — 5g (1 clove) - Dried mint — 3g (1 tsp) - Salt — 5g (1 tsp) Equipment: - Frying pan with lid - Small bowl Method:
- Heat oil in a frying pan and add the pumpkin cubes, browning lightly on each side.
- Sprinkle with sugar and salt, add water, cover, and simmer for 20-25 minutes until soft and glazed.
- Mix yogurt with crushed garlic and spread over a serving plate.
- Spoon the cooked pumpkin over the yogurt.
- Finish with a sprinkle of dried mint before serving.
Introduction: Soft, caramelised pumpkin simmered in a light sauce and served over garlicky yogurt, balancing sweet and savoury.
Cultural Background: Borani Kadu is a classic autumn side dish, taking advantage of the season’s sweet pumpkins and pairing them with the cooling tang of yogurt in typical Afghan ‘barani’ style.
Tips: Don’t stir too often while browning — let the pumpkin develop colour undisturbed. Adjust sugar depending on how naturally sweet your pumpkin is.
Variations: Add a pinch of chilli flakes for a subtle heat contrast. Use sweet potato as a substitute if pumpkin isn’t available.
Vegetarian/Vegan: Naturally vegetarian; for a vegan version use a plant-based yogurt.
Serving Suggestions: Serve as a side to Kabuli Pulao or any main qorma dish.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently in a pan; add the yogurt fresh after reheating rather than microwaving together.
Nutrition: 180 kcal | Protein 4g | Carbs 22g | Fat 9g
FAQs:
Q: Is this dish very sweet? A: It has a gentle sweetness offset by the tangy garlic yogurt, not an overly sugary dish. Q: Can I roast the pumpkin instead of pan-frying? A: Yes — roast cubes at 200°C (400°F) for 25 minutes, then toss with the sugar- water glaze before serving.
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