Al Yakhni

AL YAKHNI

Bottle gourd or ghiya - the staple summer vegetable of Kashmir, cooked in a mild yoghurt (dahi) gravy flavoured with fennel (saunf) powder and dry ginger powder. Al Yakhni is a simple, elegant & perhaps surprise addition to any Kashmiri pandit vegetarian spread you may be putting together for family & friends.

Recipe

Cut the Bottle Gourd (Ghiya) into small thick round pieces : ½kg
Heat the oil in a pan & deep fry the ghiya until brown in color
Pour oil in a pot : 1½ tablespoon
Sautém Asafoetida (Heeng) in the oil: ½ teaspoon
Fry some Cumin (Zeera) : ½ teaspoon
Pour a glass of water in the pot
Salt: 1 tablespoon
Sprinkle Ginger powder (Adrakh): ½ teaspoon & Fennel powder (Saunf): 2 teaspoons
Stir it well
Put the fried ghiya in the pot
Grind Caradamom pods & add it to the ghiya (Elaichi): 2
Clove (Laung): 1 & Garam masala: ½ teaspoon
In low flame softly stir the dish & mix everything together
Cook in low flame until the ghiya is soft
Take 2 cups of curd & beat it nicely
Beat the Curd thoroughly
Once the ghiya is ready, pour the curd in the pot, constantly stir the dish, boil it for 5-7 minutes
Garnish it with Garam masala: ½ teaspoon, Cardamom powder, Green chilli & coriander leaves
Serve it with steamed rice