Al Yakhni-Kashmiri Doodhi Yakhni

Ingredients

• 400 grams Bottle Gourd / Lauki
• 1 cup Yogurt / Dahi
• 1.5 tsp Fennel Seeds / Saunf
• 1.5 tsp Ginger Powder / Saunth
• 3/4 tsp Garam Masala Powder
• 4 Cloves / Lavang
• 2 Black Cardamom / Badi Elaichi
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Asafoetida / Hing powder
• 1/3 tsp Turmeric Powder / Haldi Powder
• 1 tsp Red Chilli powder / Laal mirch powder
• 1/2 tsp Salt / Namak
• 2 tsp Cooking Oil

Instructions

1. 1

   Peel and chop bottle gourd in big pieces.

2. 2

   Deep fry in medium hot oil till cooked and soft.(traditionally mustard oil is used in kashmiri cooking,but you can use any refined oil)

3. 3

   Heat oil in a pan add cumin asafoetida,cloves and cardamom.

4. 4

   When become golden, add churned curd and stir fry for 1 minute

5. 5

   Add all the spices and cook for 1 minute,keep stirring.

6. 6

   Now add 1/2 cup water (or add 1cup water if you want little thin gravy)and fried bottle gourd and cook coverd for 2-3 minutes on slow flame.

7. 7

   Garnish with fresh coriander.

8. 8

   Serve hot with roti or rice