Monday, November 2, 2009

Sweet pumpkin with garlic Afghan style

Daylight savings time starts with sunny mornings to you have to change your schedule and start cooking earlier. Clean the outer lid of the oven so that the maximum amount of sunlight can get in. This time of the year there is a lot of pumpkin!

Peel the pumpkin and cut into six 1.5" sticks; set aside to dry for a few hours.
Brush/rub with vegetable oil.
Rub over with two crushed garlic cloves.
Place in the 5" oval pot.

Sprinkle with
1/2 tsp salt
1/2 tsp ginger powder or root chopped fine.
1/2 tsp coriander powder
1/4 tsp black pepper
2 tablespoons sugar.

Drizzle over with honey.

Cook in the winter position for two hours with the reflector on, more till its soft. With daylight savings time its more important to start early.

For the yogurt sauce mix
1/4 tsp Crushed garlic
1/4 tablespoon Salt
1/2 cup Plain yogurt
Garnish with chopped mint leaves

To serve: Spread some of the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and juices left over in the pot. Sprinkle with chopped mint.

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