This recipe is for a Kashmiri dish called Al Yakhni-Kashmiri Doodhi Yakhni made with bottle gourd, yogurt, and various spices. The bottle gourd is peeled, chopped, and deep fried before being added to a sauce made by cooking the yogurt and spices together. The fried bottle gourd is added to the sauce along with water and simmered until ready to serve.
This recipe is for a Kashmiri dish called Al Yakhni-Kashmiri Doodhi Yakhni made with bottle gourd, yogurt, and various spices. The bottle gourd is peeled, chopped, and deep fried before being added to a sauce made by cooking the yogurt and spices together. The fried bottle gourd is added to the sauce along with water and simmered until ready to serve.
This recipe is for a Kashmiri dish called Al Yakhni-Kashmiri Doodhi Yakhni made with bottle gourd, yogurt, and various spices. The bottle gourd is peeled, chopped, and deep fried before being added to a sauce made by cooking the yogurt and spices together. The fried bottle gourd is added to the sauce along with water and simmered until ready to serve.
2. Deep fry in medium hot oil till cooked and soft.(traditionally mustard oil is used in kashmiri cooking,but you can use any refined oil) 3. Heat oil in a pan add cumin asafoetida,cloves and cardamom. 4. When become golden, add churned curd and stir fry for 1 minute 5. Add all the spices and cook for 1 minute,keep stirring. 6. Now add 1/2 cup water (or add 1cup water if you want little thin gravy)and fried bottle gourd and cook coverd for 2-3 minutes on slow flame. 7. Garnish with fresh coriander. 8. Serve hot
Recipe Notes
Note-addition of turmeric is optional and you can substitute red chilli powder with green chillies .
Serving suggestions-serve with naan,roti,or with boiled rice