Kadu Borani

5 steps · 28 min total

1. 01

   Fry the Squash

   Peel the squash, then cut it into pieces about 1cm wide. Heat oil in a deep pan and deep fry the squash until it's evenly golden on all sides. Transfer the fried squash to a plate and set it aside.
2. 02

   Fry and Grind Onions

   Using the same pan and oil, deep fry the sliced onions until they turn golden. Scoop out the fried onions and, once cooled slightly, grind them with the fresh garlic cloves. If you're using garlic paste, simply mix it into the ground onions.
3. 03

   Layer the Squash and Onion

   Pour a small amount of oil into a clean pan and set it over medium heat. Once the oil is hot, stir in the turmeric. Mix the salt into one cup of water, then add this salted water to the pan.

   Arrange a layer of the fried squash, then top it with a layer of the ground onion and garlic mixture. Continue layering the squash, onion, and garlic until all of it has been used.

4. 04

   Simmer to Reduce

   Sprinkle the sugar over the layers, then pour in another one cup of water. Turn the heat down to low, cover, and let it simmer gently until most of the water has reduced and the squash is tender, about 15-20 minutes. The sauce should be thick and glossy.
5. 05

   Serve with Yogurt and Chili

   To serve, spread 1 to 2 tablespoons of yogurt on a plate. Spoon a generous portion of the warm Kadu Borani over the yogurt, then add another swirl of yogurt on top. Finish with a scattering of sliced green chili and serve immediately.