Al yakhni
Al yakhni, from above
VegKashmir

Al yakhni

Bottle gourd simmered in fennel scented curd. The Kashmiri Pandit way to love lauki.

40 minTime
4 gProtein each
mildSpice
Gourd in yakhni1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil, fennel and dry ginger in curd.
The original
146kcalsame
4 gproteinsame
2 gfibresame
40minutessame

Al yakhni as Kashmiri Pandit homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bottle gourd (opo squash, calabash)1 medium, peeled and cut in thick rounds
Curd (plain yogurt, natural yoghurt)1¼ cups
Mustard oil2 tbsp
Fennel seeds2 tsp, powdered
Dry ginger powder (ground ginger)1 tsp
Whole spices2 green cardamom, 2 cloves, bay leaf
Asafoetidaa pinch
Cumin seeds½ tsp
Mint leavesdried mint, a pinch
Water¾ cup
Saltto taste

Method

4 steps
  1. 1Heat mustard oil to smoking and cool slightly; fry gourd rounds lightly until spotted golden. Remove.
  2. 2In the same oil add whole spices, cumin and asafoetida.
  3. 3Whisk curd with fennel and dry ginger and add on low heat, stirring constantly until it boils.
  4. 4Add the gourd, water and salt and simmer until tender; finish with dried mint.
Serve it like this

Serve warm in a bowl over steamed rice with a side of haak.

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Make it a meal

What goes with Al yakhni: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Jeera rice30 min
With a main Kashmiri dum aloo50 min
On the side Kashmiri haak25 min
On the side Doon chetin10 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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