Kadu Borani
An Afghanistan dinner. Ready in about 36 minutes. Difficulty: medium.
- 15 minPrep (about)
- 21 minCook (about)
- 36 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 squash
- 5 onions
- To taste green chile Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
- 1 garlic
- ⅓ cup + 2 tbsp sugar
- 2 cups water
- ¼ cup yogurt
Sauces & oils
- Splash oil Shopping tip: Vegetable or olive oil.
Spices & seasonings (2): turmeric, salt
- 1 tsp turmeric
- ½ tsp salt
How to make it
Steps in our own plain words.
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Peel the squash.
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Cut it into pieces ½ inch wide.
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Deep fry it in oil until golden.
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Set aside.
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Deep fry the onions until golden using the same pan and oil.
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Remove your onions and grind with the garlic.
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Add a little amount of oil to pan on medium heat.
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Wait until hot.
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Add the turmeric.
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Mix the salt in one cup of water.
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Add it to the turmeric.
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Add a layer of squash.
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A layer of onion and garlic.
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Repeat this step until garlic have been used, onion and the squash up.
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Add your sugar and one cup of water.
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Turn the heat down.
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Cook until the water has reduced.
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Add 1-2 tablespoons melted curd to a plate.
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Add the squash over the top with another layer of melted curd.
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At last.
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Add some green chilli.
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Serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.