Bottle Gourd Yakhni 1 recipe,video recipe,how to make Bottle Gourd Yakhni 1 recipe

Bottle Gourd Yakhni


Author Vahchef Servings 0 persons
Published September 17, 2007 Cooking Time (mins)
Main Ingredient Bottle Gourd Preparation Time mins

Description
How to makeBottle Gourd Yakhni ?How to cookBottle Gourd Yakhni ?Learn the recipeBottle Gourd Yakhni by vahchef.For all recipes visit vahrehvah.com

Ingredients 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.

About Recipe
How to make Bottle Gourd Yakhni
(59 ratings)
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prep time
mins
Cook time
mins
Total time
0 mins
Bottle Gourd Yakhni
Restaurant Style Bottle Gourd Yakhni
Author : Vahchef
Main Ingredient : Bottle Gourd
Servings : 0 persons
Published date : September 17, 2007
Ingredients used in Bottle Gourd Yakhni
→ 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.
How to make the recipe:

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.

Recipe Tips by vahchef for Bottle Gourd Yakhni


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