Kadu borani — an Afghan dish of fried pumpkin in a sweet, garlicky turmeric sauce, served over garlicky yogurt and finished with green chilli. Sweet, tangy and comforting.
Kadu borani is a beloved Afghan dish of sweet, tender pumpkin or squash, gently spiced and served with garlicky yogurt. The contrast of soft, lightly caramelised squash against cool, tangy yogurt is simply lovely. It's a comforting vegetarian dish that's as beautiful to look at as it is to eat.
Prep 20 min
Cook 35 min
Total 55 min
Medium
- 1 medium Squash
- 5 chopped Onion
- To taste Green Chilli
- Splash Oil
- 1 tsp Turmeric
- 1 Bulb Garlic
- 7 tablespoons Sugar
- 1/2 tsp Salt
- 2 cups Water
- 4 tablespoons Yogurt
Video
Preparation
- Peel the squash and cut into 1cm-wide pieces, then deep-fry in oil until golden and set aside.
- Using the same pan and oil, deep-fry the onions until golden, then remove and grind with the garlic.
- Add a little oil to a pan over medium heat, and once hot add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of the onion and garlic, repeating until both are used up.
- Add the sugar and another cup of water, turn the heat down, and cook until the water has reduced.
- Spread 1–2 tablespoons of yogurt on a plate, top with the squash and another layer of yogurt, finish with green chilli, and serve.
Tips from the ZestyPlate Kitchen
- Fry or roast the squash until golden and soft for the best sweet, caramelised flavour.
- Balance the sweet and savoury — a little sugar brings out the squash's natural sweetness.
- Season the yogurt with garlic and a pinch of salt for the signature tangy sauce.
- Layer the yogurt under and over the squash for the classic presentation.
Frequently Asked Questions
A firm, sweet variety like butternut, kabocha or pumpkin works beautifully. It should hold its shape while turning tender.
Yes — roasting the squash with a little oil is a lighter alternative to deep-frying and still gives lovely caramelisation.
The squash is usually served warm with cool garlicky yogurt, giving a lovely contrast of temperatures and textures.
It's wonderful with Afghan flatbread to scoop everything up, and pairs well with rice and other mezze-style dishes.
