Prepare this flavourful Kashmiri Al Yakhni, where fried bottle gourd is added to a yogurt based gravy. It is best served with steamed rice. Here is how to make it.
About This Recipe
Kashmiri Al Yakhni or Lauki Yakhni is a popular recipe that is prepared in Kashmiri pandit households for their everyday meals. Here, Al means “lauki” and yakhni means “yogurt based gravy”.
Fried bottle gourd pieces are simmered in a yogurt based gravy flavoured with fennel and ginger powder to make this delicious Kashmiri treat. It is easy to make, light on stomach and comes together in under 30 minutes.
Serve it with phulka, paratha or steamed rice. It can also be served with a delicious Kashmiri Yakhni Pulao.
Lauki – Make sure that the lauki/ bottle gourd you use is free of bruises, black marks/spots or soft patches.
Oil – To give it a traditional taste, use mustard oil. It adds a unique flavour that no other oil would do. If you do not prefer to use mustard oil, you can make it in ghee or vegetable oil as well.
Whole Spices – This simple yet delicious curry is flavoured with whole spices such as cloves, black cardamom and cinnamon stick.
Yogurt – Make sure it’s not sour. Use fresh curd!
Others – You will also need fennel powder, ginger powder, shahi jeera, cumin seeds and salt to make this flavourful Kashmiri curry.
Kashmiri Al Yakhni will last for 1-2 days in the refrigerator, as it has yogurt as one of its main ingredients. Reheat in a pan or microwave until nice and hot before serving.
- 1 tablespoon Mustard oil (Plus for frying)
- 500 g Bottle gourd (Peeled and cut into pieces)
- 2-3 Cloves
- 1-2 Black Cardamom
- 1 inch Cinnamon stick
- 1 teaspoon Cumin seed
- 1 cup Fresh curd (Whisked with 1 teaspoon Maida)
- 2 teaspoon Fennel powder
- 1 and ½ teaspoon Ginger powder
- ½ teaspoon Shahi Zeera
- Salt to taste
- Heat mustard oil for frying in a pan.
- Once the oil is hot, fry the bottle gourd until golden brown from all the sides.
- Drain on a plate lined with kitchen tissue.
- Heat 1 tablespoon oil in another pan.
- Once the oil is hot, add cloves, black cardamom and cinnamon stick and let them crackle for a few seconds.
- Add cumin seeds and let them crackle for a few seconds.
- Add curd along with a cup of water and bring it to a boil.
- Add fennel powder, ginger powder, crushed shahi zeera and salt to taste.
- Bring the curry to a boil.
- Add the fried bottle gourd.
- Cover the pan and simmer for 10-12 minutes.
- Add more water if required.
- Serve hot with steamed rice.