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Wednesday, 9 September 2015

Kashmiri Lauki Yakhni (Bottlegourd In Yoghurt Gravy)

         This is an amazing and a very simple Kashmiri recipe where the bottle gourd is cooked in a yoghurt based gravy. This is a no onion-garlic dish and it is a wonder that such a recipe which is devoid of the main basic ingredients can taste so delicious. I made it for the first time after coming across this in one of the tele shows and gave my own twist to it. Goes well with chapatti, any rice preparation, naan and tandoori roti too. 

          This humble veggie can be turned out into an exotic dish by trying out my step by step method. The yoghurt is flavoured with the addition of coriander powder, fennel powder, ginger powder and asafoetida. which makes this dish so aromatic. So check for a step by step guide with pictures to prepare it.

  • 1 med. Lauki (Bottlegourd of 500 gms), sliced
  • 3 tbsp. mustard oil
  • 1 tsp. cumin seeds,
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander powder
  • 1 tsp. fennel powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 cup yoghurt, beaten
  • 2 green chilies, slit
  • coriander leaves to garnish
  • 1 slit green chili to garnish
  • few red chili flakes to garnish

          In a bowl, mix together all the powdered spices, except salt. Add some water to it to form into a paste. Keep aside.

          Heat 2 tbsp. oil and saute the chopped lauki till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds, cardamoms, cinnamon and cloves.

          Saute for a few seconds. Add the spice paste and saute on a low flame for a few seconds or till the oil separates.

          Add the fried lauki and 1 cup water. Cook, covered on a low flame for 8-10 minutes or till the lauki turns soft and the water dries up.

          Take off the fire and add the beaten yoghurt, slit chilies and salt. Simmer for another 3-5 minutes till the gravy is slightly reduced. Serve, garnished with the coriander leaves, chili flakes and slit chili.

                                Slice the bottle gourd into slices or as desired.

                  Heat 2 tbsp. oil & shallow fry them to light brown. Drain and keep aside.

                     Heat remaining oil and temper with cumin seeds, cardamoms, cinnamon
                     and cloves. Saute for a few seconds.

                      Add all the spice powders (except salt) mixed with some water. Saute 
till oil separates.

Now add the fried lauki and 1 cup water. Simmer till they turns soft.

Then add the yoghurt, green chilies and salt. Cook further till the gravy is slightly 

                   Serve, garnished with green chili, coriander leaves and chili flakes.                       

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