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You are here: Home / Sabzi and Curries / Al Yakhni Recipe I How to Make Kashmiri Doodhi Yakhni

Al Yakhni Recipe I How to Make Kashmiri Doodhi Yakhni

2012-04-11 by Anjana Chaturvedi

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Al Yakhni – A curd based bottle gourd curry from the state of Kashmir
Al Yakhni / Lauki Yakhni is a very popular and delicious dish from Kashmir. This is a specialty dish from the Kashmiri pandit cuisine.
Yakhni is usually made with non veg items but this can also be made with vegetables . The most popular ones are made with lauki and lotus stem.
In Kashmiri the meaning of ‘AL ‘ is lauki and yakhni is a yogurt based thin curry. Fried bottle gourd slices are simmered in a flavorful thin yogurt curry. The curry is flavored with fennel, ginger, cardamom and regular spices used in Kashmiri cuisine.
Traditionally it is cooked in mustard oil but you can any cooking oil of your choice. Al yakhni is quite simple and easy to cook recipe. It is served with steamed rice or rotis.
You can also try these Kashmiri Recipes-
  • Kashmiri Dum Aloo
  • Kashmiri Mooli Raita
  • Chokh Vangun
  • Nadru Yakhni
  • Bom Chount
  • Dahi Baigan
Al YAKHNI
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Al YAKHNI
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4.08 from 14 votes

Al Yakhni-Kashmiri Doodhi Yakhni

Bottle gourd curry cooked in yogurt and aromatic spices
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course, Main Dish
Cuisine: Kashmiri cuisine
Keyword: Al yakhni, doodhi yakhni
Servings: 5 people
Calories: 320kcal

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

  • Peel and chop bottle gourd in big pieces.
  • 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)
  • Heat oil in a pan add cumin asafoetida,cloves and cardamom.
  • When become golden, add churned curd and stir fry for 1 minute
  • Add all the spices and cook for 1 minute,keep stirring.
  • 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.
  • Garnish with fresh coriander.
  • Serve hot with roti or rice

Notes

Note-addition of turmeric is optional and you can substitute red chilli powder with green chillies .
Serving suggestions-serve with naan,roti,or with boiled rice

Nutrition

Calories: 320kcal | Carbohydrates: 68g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 453mg | Potassium: 1106mg | Fiber: 29g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 13.2mg | Calcium: 630mg | Iron: 11.2mg

Filed Under: Gravy dishes, Kashmiri cuisine, Sabzi and Curries Tagged With: Authentic recipe, bottle gourd, Indian Curries, Indian food, Indian recipes, kashmiri Cuisine, Lauki, no onion and garlic recipe, Subzis and curries, traditional recipe, vegetarian, yakhni, yoghurt

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Comments

  1. Purnima says

    2020-01-20 at

    4 stars
    Tried for dinner, very yummy recipe, tks for sharing!

    • anjanaskc says

      2020-01-22 at

      Glad you liked it 🙂

  2. Annapurna says

    2018-06-12 at

    Thanks for sharing such a wonderful yummy recipe,

  3. Rajesh N Rathod says

    2018-04-11 at

    Rustic — yummy awesome

  4. anjanaskc says

    2015-04-20 at

    @Anonymous- beat the curd very well before adding in the curry,remove the pan from the flame add then add curd ,after adding curd ,keep stirring the curry to avoid curdling.

  5. Anonymous says

    2015-04-20 at

    Anjali ji, I tried making this lauki curry today. Smells wonderful. Will wait till we eat it to let you know how it tasted!!

    I have a question regarding the introduction of dahi to the pan. The dahi separated while I was cooking. Is there a technique that can help prevent this? Thanks again.

  6. Rupa says

    2013-11-12 at

    Amazing recipe…never though Doodhi could taste so good….finger licking awesome, thanks for sharing this recipe.

  7. Renu navin paliwal says

    2012-07-18 at

    wow.. so tempting.. i love dhoodhi and was looking for something new to try with it… thank u

  8. Roshni says

    2012-06-11 at

    I took the flavours from this dish and made a pumkin dish.. was tasty.. thanks for the idea

    http://arusuvai-kurippu.blogspot.co.uk/2012/06/pumpkinbutternut-squash-in-yogurt-sauce.html

  9. Varsha says

    2012-06-05 at

    I made this today for lunch… It was yummy. We all liked it. Thanks for the recipe…

  10. faseela says

    2012-04-16 at

    Yummy n lovely curry…..

  11. Reshmi says

    2012-04-13 at

    An award waiting for you at Noel collections .. congrats

  12. Rani acharyulu says

    2012-04-13 at

    Delicious yummy curry…never tried deep fried Dhoohi,nice method…..you have wonderful collection of recipes,thanks for drop in my space and sweet comments.Happy to follow you.
    cheers
    rani

  13. Pasta And Paratha says

    2012-04-13 at

    Nice recipe..never tried any kashmiri food before.

  14. Maayeka says

    2012-04-13 at

    @sadaf-yes you can stir fry it,and cover and cook till just done,then add in the yoghurt gravy.

  15. Sadaf Afshan says

    2012-04-12 at

    Just a question, if I want to avoid deep frying the bottle gourd what is the alternative ? If I just stir fry it, will it cook properly or the curd will prevent it from becoming tender ?

  16. Sadaf Afshan says

    2012-04-12 at

    I'm tired of making lauki the same old way…would love to try this.

  17. Spice up the Curry says

    2012-04-12 at

    super delicious, love this

  18. maha says

    2012-04-12 at

    gravy looks superb…nice dish.
    maha

  19. Priya says

    2012-04-12 at

    Omg, wat a wonderful looking doodhi curry,extremely irresistible..

  20. radha says

    2012-04-12 at

    Oh dear, just finished a bottle gourd. I could have made this curry otherwise!

  21. Hamaree Rasoi says

    2012-04-12 at

    so creamy preparation with bottle gourd…

    Deepa
    Hamaree Rasoi

  22. Poonam Borkar says

    2012-04-12 at

    looks super tempting!!
    Spicy-Aroma

  23. Meena says

    2012-04-12 at

    cool this one looks so differnt. havent tried or had this way./ wud love to try this though at my home i have to disguise dudhi in other things hehe

  24. Prabha Mani says

    2012-04-12 at

    Curry looks creamy..well done!!Never knew this before..

    Prabha's Cooking
    Ongoing Event : HITS ~ Soy Recipes

  25. Prabha Mani says

    2012-04-12 at

    Curry looks creamy..well done!!Never knew this before..

    Prabha's Cooking
    Ongoing Event : HITS ~ Soy Recipes

  26. Cham says

    2012-04-12 at

    Very rich and creamy look- never cooked bottle gourd this way!

  27. Swathi Iyer says

    2012-04-11 at

    Looks delicious, I need to make this heard lot about them.

  28. R says

    2012-04-11 at

    looks so tasty, nice variation!

  29. Suja Manoj says

    2012-04-11 at

    The gravy is so tempting..great recipe..yum

  30. Hema says

    2012-04-11 at

    Very new, never deep fried bottle gourd, curry looks delicious..

  31. Sobha Shyam says

    2012-04-11 at

    sounds great dear…delicious curry, new to me..

  32. Julie says

    2012-04-11 at

    looks very delicious!

    Rush in your "Mint & Coriander seeds" entries(EP Series-Apr)
    Erivum Puliyum

  33. Achu's Amma's Kitchen says

    2012-04-11 at

    yumy curry.thanks for sharing the recipe

  34. Nisha says

    2012-04-11 at

    Bookmarked , so nice to find a good lauki recipe

  35. Mélange says

    2012-04-11 at

    Extremely tempting click…My God,this is creamy rich and delicious !

  36. Rasi says

    2012-04-11 at

    looks rich but with bottle guard must be so healthy!

    Ongoing Event : WTML

  37. Vimitha Anand says

    2012-04-11 at

    Yummy and creamy looking gravy

  38. Kalpana Sareesh says

    2012-04-11 at

    wonderful looking curry so yumm n flavorful..

Trackbacks

  1. Al Yakhni ,Kashmiri Doodhi Yakhni » Maayeka – yashibiyani says:
    2017-07-20 at

    […] https://maayeka.com/2012/04/kashmiri-doodhi-yakhni.html […]

4.08 from 14 votes (13 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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