Bottle Gourd Yakhni





Author Vahchef Servings 0 persons
Published September 17, 2007 Cooking Time 1 hour
Is Veg Preparation Time mins
Main Ingredient Bottle Gourd Standing Time mins

Description

Recipe of Bottle Gourd Yakhni

Ingredient Name Quantity Unit
Bottle Gourd (Lawki)  500 Grams
Whole Red Chillies  2 Numbers
Cloves (Loungs)  4 Numbers
Cumin Seeds (Zeera)  2 Teaspoons
Asafoetida (Heeng)  1/2 Teaspoons
Dry Ginger Powder (Adrak Powder)  1/2 Teaspoons
Aniseed Powder (Pisi Sounf)  1 Teaspoons
Garam Masala Powder  1 Teaspoons
Salt   To Taste
Plain Yogurt  2 Cup
Water  2 Cup
Cooking Oil  2 Tablespoons
Cooking Oil   To Fry

Directions

1) Pat dry the bottle gourd slices with a paper towel. Heat the oil for deep frying in a pan and fry the bottle gourd slices until they are slightly browned. Drain the oil and set aside.

2) Heat oil in another pan until it is very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for about 2 minute(s) or until the cumin seeds are a shade darker.

3) Add the deep fried bottle gourd slices, aniseed powder, dry ginger powder, whole red chillies, salt and water. Bring it to a boil on high flame. Reduce the flame and keep it on medium to low heat for about 5 minutes or until the bottle gourds are tender.

4) Now, mix in the beaten plain yogurt and stir it slowly until it has fully blended in with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and take off heat.

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