Al YAKHNI
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4.13 from 8 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: 450IU | Vitamin C: 13.2mg | Calcium: 630mg | Iron: 11.2mg