Kadu Borani
Kadu borani transforms humble squash into something silky and deeply savory through patient caramelization. This Afghan dish teaches an essential technique: cooking onions long enough to release their natural sugars creates a foundation that makes modest vegetables sing. The turmeric adds earthiness rather than heat, while a pinch of sugar at the end balances the spices without sweetness becoming obvious. It's the kind of dish that rewards a slightly longer cooking time and proves why squash was cultivated across Central Asia for centuries.
Instructions
Peel the squash and cut it into pieces 1cm wide.
Deep fry it in oil until golden and set aside.
Using the same pan and oil, deep fry the onions until golden.
Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).
Add a small amount of oil to a pan on medium heat.
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 onion and garlic.
Repeat this step until the squash, onion and garlic have been used up.
Add the sugar and one cup of water.
Turn the heat down and cook until the water has reduced.
Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd.
At last, add some green chilli and serve!.
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