Al Yakhni is a Kashmiri delicacy which is made using bottle gourd and a yogurt based gravy. It is mostly served with Steamed Rice. Here is how to make it.
Kashmiri cuisine is so rich, unique that if you have eaten it once then you are sure to crave for it. By largely, the main ingredient of the Kashmiri cuisine is meat, however, vegetarian dishes such as Kashmiri Dahi Baingan, Kashmiri Pulao, Kashmiri Dum Aloo, and Kashmiri Methi Chaman are very popular as well.
Yakhni is also a Kashmiri dish. Yakhni can be made using mutton as well, Kashmiri Gosht Yakhni Shorba is one such kind of variation. However, I had a chance to eat Al Yakhni with some Steamed Rice at a Kashmiri friend’s house, and since then I have become its huge fan!
In Kashmiri, ‘Al’ means bottle gourd or lauki and Yakhni as you might know is a yogurt based sauce, hence, Al Yakhni is a combination of fried bottle gourd served in the luscious, yogurt based sauce. The yogurt sauce is flavoured using ginger powder, fennel powder, crushed Shahi Zeera and salt.
One of the best aspects of preparing Al Yakhni is that it is made using some of the very basic ingredients and it is very easy to prepare it as well. Cooked in mustard oil, Al Yakhni has a beautiful taste as well as aroma which is even enhanced by dry ginger powder, fennel powder, cloves, black cardamom et al.
If you have fresh bottle gourd at your home, then do make sure to prepare Al Yakhni at least once. Serve this yummy Kashmiri treat with rice or Kashmiri Pulao and celebrate togetherness! Learn to make it:
Al Yakhni Recipe
Al Yakhni is a Kashmiri delicacy which is made using bottle gourd and a yogurt based gravy. It is mostly served with Steamed Rice.
- 1 tbsp 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 tsp Cumin seed
- 1 cup Fresh curd Whisked with 1 tsp Maida
- 2 tsp Fennel powder
- 1 and 1/2 tsp Ginger powder
- 1/2 tsp 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 tbsp 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.
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