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Kashmiri Style Lauki Yakhni

Sep-13-2017
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri Style Lauki Yakhni RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Side Dishes
  • Low Fat

Ingredients Serving: 3

  1. 1 med. Lauki (Bottlegourd of 500 gms), sliced
  2. 3 tbsp. mustard oil
  3. 1 tsp. cumin seeds,
  4. 1
  5. 2 green cardamoms
  6. 4 cloves
  7. 1/4 tsp. asafoetida
  8. 1/2 tsp. turmeric powder
  9. salt to taste
  10. 1 tbsp. roasted coriander powder
  11. 1 tsp. fennel powder
  12. 1 tsp. red chili powder
  13. 1 cup yoghurt, beaten
  14. 2 green chilies, slit
  15. coriander leaves to garnish
  16. 1 slit green chili to garnish
  17. few red chili flakes to garnish

Instructions

  1. In a bowl, mix together all the powdered spices, except salt. Add some water to it to form into a paste. Keep aside.
  2. 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.
  3. Saute for a few seconds. Add the spice paste and saute on a low flame for a few seconds or till the oil separates.
  4. 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.
  5. 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.

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Deepika Rastogi
Sep-15-2017
Deepika Rastogi   Sep-15-2017

Amazing!

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