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Kashmiri Al Yakhni—Dahiwali Lauki—Bottlegourd Yakhni
Course
Main Course
Cuisine
Kashmiri
Keyword
Lauki, Dudhi, Ghia, Suraikkai, yakhni, Kashmiri, curd
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Ingredients
4 cups Bottle Guard cut into thick rounds
2 cups Peanut Curd (you can use normal curd if you are a non-vegan)
1 tsp fennel seeds powder
½ tsp dry ginger powder
½ tsp garam masala powder
1 tsp cumin seeds
1” piece Cinnamon
4 to 5 green cardamom
2 to 3 black cardamom
Salt to taste
1 tsp oil for tempering (optional)
Instructions
Remove skin, de-seed if necessary and cut the lauki into ¼” round pieces
Mix fennel seeds powder, dry ginger powder, garam masala with a little water to make a thin paste
Beat the curd with salt to a creamy state.
Brush oil on a thick bottomed skillet, arrange the pieces on it and roast both sides sprinkling some salt.
If you want, you can shallow fry the pieces
Heat oil and add cumin seeds, cinnamon and both cardamom. Roast till they emit nice aroma.
Add the masala paste and sauté for few minutes.
Reduce flame and add the curds and mix well till the spices mix with the curds.
Add the roasted lauki pieces and boil on a low flame till the lauki absorbs the falvours of dahi and the masalas.
Video
[vc_video link='https://www.youtube.com/watch?v=EmpMtVtiUPE']
Notes
You can try this recipe with Brinjal as well.