2 lb Fresh pumpkin or squash
1/4 cup of Corn oil
Sweet Tomato Sauce:
1 tablespoon Crushed garlic
1 cup of Water
1/2 tablespoon Salt
1/2 cup of Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 tablespoon freshly ground coriander seeds
1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed
Peel the pumpkin and cut it into 2-3 inch cubes and set it aside. Heat oil in a large frying pan (one that has a lid). Fry the pumpkins on both sides for a couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover partly with some room to vent and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.