Makes about 4 cups
Yogurt is a traditional Afghani condiment and ingredient, often made fresh at home every few days. It’s used in kadu borani (pronounced “ka-doo bore-ah-nee”), a side dish made by frying pumpkin (kadu) with a sweet tomato sauce that is served topped with garlic-mint yogurt (borani). You can substitute any squash for the pumpkin, or use canned puree.
- 2 small sugar pumpkins (about 2 pounds)
- 1 teaspoon olive oil
- 1 Roma tomato, chopped
- 3 fresh mint leaves, chopped, or pinch dried mint
- 1-2 thin slices peeled fresh garlic
- Pinch ground coriander
- 2 tablespoons plain whole-milk yogurt, for babies older than 8 months
Prep: Preheat oven to 350 degrees F. Remove pumpkin stems. Cut pumpkins in half and use a spoon to scoop out seeds. Cut each pieces in half again and place on a baking sheet. Bake for 45 to 50 minutes, until soft and fork-tender. Let cool and peel skin, which should come off easily. Puree pumpkin and a few teaspoons water in a mini food processor or blender.
Make: In a 2-quart saucepan, heat oil over medium-low heat. Add tomatoes and sauté for about 5 minutes, until saucelike in consistency and beginning to turn dark red.
Serve: For babies younger than 8 months: Add pumpkin and mint to tomatoes and cook for an additional 1 to 2 minutes. Let mixture cool, then puree in a mini food processor. Serve at room temperature.
For babies 8 months and older: Add garlic and coriander to tomatoes. Sauté for 5 minutes, until mixture is reduced to a thick sauce. Add pumpkin puree and cook for an additional 1 to 2 minutes. Top with a dollop of yogurt and a pinch of mint. Serve warm.
More from Around the World in 80 Purees:
Cover courtesy of Quirk Books
Excerpted from Around the World in 80 Purees: Easy Recipes for Global Baby Food by Leena Saini. Reprinted with permission from Quirk Books.