Bethica's Kitchen Flavours: 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 out the step by step pictorial recipe 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 dry spices, except salt. Add some water to it to form into a paste. Keep aside.

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

Sauté for a few seconds. Add the spice paste and sauté 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.