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Traditional Indian Vegetarian Recipes from a mother's kitchen

Al Yakhni Recipe ,How to Make Kashmiri Doodhi Yakhni

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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 flavourful 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-
Al YAKHNI
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Al YAKHNI
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4 from 6 votes

Al Yakhni-Kashmiri Doodhi Yakhni

Bottle gourd curry cooked in yogurt and aromatic spices
Prep Time5 mins
Cook Time20 mins
Total Time35 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: 9% | Vitamin C: 16% | Calcium: 63% | Iron: 62%

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Comments

  3. @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.

    Reply

  4. 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.

    Reply

  11. 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

    Reply

  14. 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 ?

    Reply

  22. 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

    Reply

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