Lauki Yakhni or Al Yakhni is a Kashmiri dish made with fried bottle gourd slices in a light and aromatic yogurt sauce.
12 to 15
of bottle gourd or opo squash
1 to 2
½ or ¾
dried ginger powder
¾ or 1
(curd or dahi - dairy or vegan) - whisked till smooth (I used cashewnut yogurt)
1 or 2
for frying the lauki slices
oil for the yogurt sauce
salt as required
few mint leaves for garnish
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 about 1 tablespoon oil.
Add caraway seeds, cinnamon, black cardamoms and fry till the oil becomes fragrant.
Now, switch off heat and let the pan stand for 1 to 2 minutes if its very hot.
Be careful while 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 to 3 minutes. Slowly add the whisked yogurt and continue to stir while adding.
Simmer for 4 to 5 minutes or till the sauce thickens a bit.
Serve the Lauki Yakhni with Kashmiri Pulao, Kashmiri Biryani, saffron rice or steamed rice.
Lauki Yakhni - https://www.vegrecipesofindia.com/lauki-yakhni-al-yakhni/