Lauki Yakhni or Al Yakhni is a Kashmiri Pandit cuisine which does not make use of onion and garlic. The key ingredients are lauki (bottle gourd) and yogurt which makes this dish delicious and healthy. In Kashmiri lauki is called as Al and yogurt sauce is called Yakhni. Browsing through a cook book I found this recipe much interesting and thought of sharing it with you. It's very easy to cook and the dash of flavours and aroma makes it best to serve with steamed rice or even saffron rice.
Preparation time: 20 minutes
Cooking time: 20 minutes
10-15 slices of lauki;
1 inch cinnamon;
1-2 black cardamom;
3/4 tsp. Shahjeera (caraway seeds);
1/2 tsp. dry ginger powder (saunth);
1 tsp. Fennel powder (saunf powder)
Pinch of Asafoetida;
1 cup water;
1 cup Dahi - whisked
1-2 tbsp. Oil for frying lauki;
1 tbsp. Oil for Yogurt sauce;
Salt as required;
Mint leaves to garnish.
How to cook?
Heat oil in a pan. Fry the lauki till they are brown and cooked. Set it aside.
In same pan if there is leftover oil add extra little oil and add whole spices i.e. shahjeera, cinnamon, black cardamons. Fry till they get aromatic flavoured.
Turn off the flame and let the pan cool off.
Now add water carefully. Let the water boil.
Add fried lauki slices, ginger powder, fennel powder, asafoetida and salt.
Let it simmer for 2-3 minutes. Then add whisked yogurt and keep stirring while you add it.
Simmer it for about 5-6 minutes or still the sauce thickens.
Serve hot with steam rice or pulav.
Tried this recipe?
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