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.
Amazing!
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review