Home - Cuisine - Lauki Yakhni
 Lauki Yakhni (Bottle Gourd Stew) 
  • 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
  • 3 Cloves
  • 1 inch Cinnamon
  • 2 Cardamoms (black)
  • 1/2 teaspoon Cumin seeds
  • 2 Cardamoms (green)
  • Oil
  • Salt(As per taste)
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.

Other Details
Serves: 4 Time: 35 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


No comments yet.

Browse the whole Glossary

 Quick Links
Browse recipes according to Indian states
Browse recipes according to courses

 Conversion Calculator