Lauki Yakhni (Bottle Gourd Stew)
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| Ingredients |
- 600 grams Bottle gourd
- 1 pinch Asafoetida
- 2 teaspoons Aniseed powder
- 3 teaspoons Coriander powder
- 1/2 teaspoon Ginger powder (dried)
- 2 Green chillies
- 3 3/4 cups Water
- 3 cups Curd
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- 3 Cloves
- 1 inch Cinnamon
- 2 Cardamoms (black)
- 1/2 teaspoon Cumin seeds
- 2 Cardamoms (green)
- Oil
- Salt(As per taste)
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| Method |
Coarsely grind the cloves, cinnamon, cardamoms and cumin seeds. Peel the bottle gourd and cut into 1/2 thick round pieces. Keep the small rounds whole and cut the bigger rounds into 2 pieces each. Wash and wipe dry with a clean napkin. Mix the asafoetida with 1/2 cup water.
Heat oil in a pan and deep fry the bottle gourd pieces till ight brown in colour. Drain and keep aside.
Heat 2 tablespoons oil in a separate pan. Add the asafoetida water, aniseed powder, coriander powder, ginger powder and slit green chillies.Stir for 2-3 minutes. Add the fried bottle gourd, water and salt. Cook covered on a low flame for about 3 minutes.
Add the curd and the coarsely ground spice mixture. Cook uncovered on a low flame till the bottle gourd is cooked.
Serve hot with rice, chapattis or parathas.
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Other Details |
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Serves: 4
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Time: 35 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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