Afghani Borani Kadoo or Kadu Bouranee Recipe | Afghani Sweet & Savoury Pumpkin/Butternut Squash

Learn how to make Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani ~
Pumpkin or butternut squash cooked in sweet tomato and onion gravy with a hint of spice, a traditional Afghan recipe

For one month we watched my 3 and half months old Lil Dumpling, lying on his soft blanket chewing his chubby fingers or a teether, rolling from his back to tummy and tummy to back, cooing, gurgling and giving me that oh-so-adorable gummy, toothless smiles which made my heart flip over and happier, and watching his drool wet the colourful blanket underneath him. And then suddenly from the day he turned 4 months old he showed more interest in the food we were eating, watching us closely as we placed every morsel of delicious food cooked by my Amma in our mouth. He started noticing the way our mouth moved, chewing the aromatic and flavourful food. All of a sudden his otherwise favourite meal, milk, looked pale to him in comparison to the colourful food on our plates. For a baby who enjoyed banging spoons and his toys on the tray attached to his high chair, he began noticing the food spread out in our dining table and soon his coos and gurgles were replaced by high pitched demanding cries with his mouth imitating chewing action whenever we all sat down at meal time!

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

But it was not for another few days that I was completely convinced that my baby was ready for his first taste of solid foods. I remember that particular day when my Amma was preparing home grown sweet Pumpkin for Bendi, a coconut based dish from my hometown. While cooking the pumpkins, I decided to fish out two pieces and then pureed them to smooth lump-free paste. On that day we all enjoyed eating pumpkin, including Lil Dumpling :) First he was surprised when he tasted small spoonful of the sweet pumpkin for the very first time and then he smiled, delightful dimpled gummy smile :) He loved the taste of sweet Pumpkin puree… That was just a beginning to his food adventure and he has surprised us with like love for different vegetables and fruits from then on…

Sweet and Savoury Afghani Borani Kadoo

It’s been more than two years now and Lil Dumpling’s taste in food has varied from liking something to totally disliking the same next time. All this time his love for Pumpkin and Sweet Corn has remained the same. While he loves to eat sweet corns raw and without cooking them, he likes the pumpkin when they are oven roasted or tossed in Risotto and when they are mildly spiced and used in Soups. I have served the pumpkin/butternut squash with Indian flavours as simple stir fried palya, in Sambar (a lentil based South Indian gravy), and used it in Kodhel (coconut based Udupi-Mangalorean curry). After cooking the pumpkin/butternut squash in every possible way I knew, I started to look for different ways of cooking them and that was when I came across this wonderful recipe for Afghani Borani Kadoo at Sala’s Veggie Belly blog.

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

With all my interest and love for world cuisine, I sadly must confess that I have very little knowledge when it comes to Afghani cuisine. But after tasting this delicious sweet and savoury pumpkin/butternut squash in onion-tomato paste, I can’t wait to explore the whole treasure trove that Afghani cuisine boasts. This Borani Kadoo is spelled many ways as Borani Kadhu, Borani Kadu, Brony Kadhu, Brony Kadoo, Bouranee Kadoo, Bouranee Kadhu, Halwaiy Kado, or as Kadu Bouranee. Versions of this Borani Kadoo or Kadu Borani can also found in Persian (Iranian) and Pakistani cuisine and they are simply referred as ‘Kadu or Kadoo” which means pumpkin. The term “Borani” generally refers to a yogurt based appetiser or dip, often served cold with bread. Here the Borani Kadhu is paired with ‘Chaka’ (Yogurt) by adding single clove of minced garlic to a cup of chilled yogurt. Traditionally Kadu Bouranee or Borani Kadoo is served along with several side dishes during Dastarkhan, the traditional Afghan table spread, and is supposed to be eaten with Afghan bread called Nan-I-Afghan or mixed with rice.

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

This vegan/vegetarian recipe of Borani Kadhu is very simple to make. The most difficult part has to be preparing the Pumpkin/Butternut Squash for this dish. I used organic Butternut Squash instead of Pumpkins as they are easily available at this time of the year. Armed with good chef’s knife, which usually finds its use only for cracking the coconut shells, I first cut the butternut squash vertically in middle for taking photograph!!! Typical food blogger! And then scooped out the membrane and seeds with a help of spoon and cut them into 3 equal pieces after trimming the stems. After peeling the skin, I chopped them to 1 inch cubes and it took me good 10 minutes to prep the butternut squash for cooking. Once I was done with prepping the butternut squash, the whole process of cooking was a child’s play!

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

This mildly spiced sweet Afghani Kadu Bouranee was a delight to eat and something that Lil Dumpling really enjoyed. I can imagine serving Borani Kadoo in many ways as a starter in small bowls with a dollop of chilled yogurt or sour cream, tossed with spaghetti or pasta with ricotta cheese or grated parmesan or as a filling for wraps or stuffed in pita bread pocket with sour cream and lettuce or arugula. Oh the choices…

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

We enjoyed our meal with freshly rolled Chapatti and a bowl of chilled yogurt with a pinch of Chat Masala and trust me it was pure bliss! Tear the piece of Naan or Chapatti or Pita, scoop up a generous helping of Borani Kadu, dip it in cool yogurt and put it in your mouth… Heaven is the word!

Ingredients for Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

Onion paste for Borani Kadhu

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

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Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani (Pumpkin or butternut squash cooked in sweet tomato and onion gravy with a hint of spice, a traditional Afghan recipe)

Prep Time: 10-15 mins
Cooking Time: 25 mins
Recipe Level: Easy/Beginner
Spice Level: Low
Serves: 5-6 people
Recipe Source: Veggie Belly
Shelf Life: Best served fresh but can be refrigerated for up to 3 days
Serving Suggestion: With Naan/Pita bread/Chapatti or with rice and raita (read notes)

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Ingredients:
1 medium (about 4 heaped cups) Pumpkin/Butternut Squash
1 medium White Onion
1 heaped tbsp Tomato Paste or ¼ cup Tomato Puree
1 tsp Ginger Paste
1 tsp Garlic Paste
2-3 tbsp Sugar (I have used Palm Sugar)
2-3 tbsp Oil
Fresh Coriander Leaves or Mint Leaves, for garnishing (Optional)
Salt to taste

Spices Used:
½ tsp Haldi/Turmeric Powder
¾ - 1 tsp medium hot Red Chilli Powder (As per taste)
1½ tsp Dhania/Coriander Powder

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

Method:

1. First, prepare the butternut squash or pumpkin for cooking. Peel the skin and scoop out the membrane and seeds with a help of a spoon. Then dice them into 1inch cubes and keep them aside until needed.
2. Peel the onion and roughly chop it. Then with a help of a food processor or mixer grinder, make a smooth puree without adding any water.
3. Heat oil in a wok or kadai, and carefully add the onion puree. Cook it on a medium to low flame, stirring in between, till the paste turns golden. It takes around 10 minutes.
4. Next add ginger and garlic paste and fry them for a minute or two till the raw smell disappears.
5. Mix in all the spice powders listed above, turmeric, red chilli powder and coriander powder, and stir them for a minute or until fragrant.
6. Add tomato paste or puree, sugar and salt and mix them well. Pour in 1½ - 2 cups of water and increase the heat to medium high. Bring the whole gravy to boil by stirring continuously.
7. Once the gravy comes to boil, mix in butternut squash or pumpkin pieces and reduce the heat to low. Let the curry simmer uncovered until the squash is cooked through but still retains its shape, about 18-20 mins. Add more water in small quantities if needed.
8. Once cooked, serve this delicious Borani Kadhu or Kadu Bouranee garnished with chopped coriander leaves or mint leaves along with some chilled yogurt/raita and Naan, Chapatti, Pita or any flat breads. Enjoy!

Afghani Borani Kadoo or Kadu Bouranee or Kadu Borani

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Sia’s Notes:

• Traditionally Kadu Bouranee or Borani Kadoo is served along with several side dishes during Dastarkhan, the traditional Afghan table spread, and is supposed to be eaten with Afghan bread called Nan-I-Afghan or mixed with rice.
• You can serve Borani Kadoo in many ways as a starter in small bowls with a dollop of chilled yogurt or sour cream, tossed with spaghetti or pasta with ricotta cheese or grated parmesan or as a filling for wraps or stuffed in pita bread pocket with sour cream and lettuce or arugula. Oh the choices…
• You can use mint leaves for garnishing instead of coriander leaves for fresh taste.