lauki yakhni recipe, al yakhni recipe
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5 from 2 votes

lauki yakhni recipe

Lauki yakhni or al yakhni is a gravy dish with fried bottle gourd slices in a light and aromatic yogurt sauce.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: main course
Cuisine: indian, kashmiri
Servings: 3 to 4
Author: Dassana Amit


  • 12 to 15 slices of lauki (bottle gourd or opo squash)
  • 1 inch cinnamon (dalchini)
  • 1 to 2 black cardamom (badi elaichi)
  • ½ or ¾ teaspoon shahjeera (caraway seeds)
  • ½ teaspoon dry ginger powder (saunth)
  • 1 teaspoon fennel powder (saunf powder)
  • 1 pinch asafoetida (hing)
  • 1 cup water
  • ¾ or 1 cup curd (yogurt or dahi - dairy or vegan) - whisked till smooth (i used cashew yogurt)
  • 1 or 2 tablespoon oil for frying the lauki slices
  • 1 tablespoon oil for the yogurt sauce
  • salt as required
  • few mint leaves for garnish (optional)


  • Heat oil in a flat pan. Pan fry the lauki slices till they are browned and cooked well.
  • In the same pan or in another pan, heat oil. If there is leftover oil, then just add some extra oil to the same pan so that it becomes approx 1 tbsp oil.
  • Add the whole spices - shahjeera, cinnamon,black cardamoms and fry till the oil becomes aromatic.
  • Now switch off the fire and let the pan stand for 1-2 minutes if its very hot.
  • Add water.
  • Be careful when pouring the water as if the oil is very hot, the oil will splutter.
  • Let the water come to a boil.
  • Add the fried lauki slices, ginger powder, fennel powder, asafoetida and salt.
  • Simmer for 2-3 mins. Slowly add the whisked yogurt and continue to stir while adding.
  • Simmer for 4-5 minutes or till the sauce thickens a bit.
  • Serve the lauki yakhni with some steamed basmati rice or saffron rice or kashmiri pulav.