Aal Yakhni (Bottle Gourd in Yogurt Sauce)
Bottle gourd is not used commonly is western culture. It is usually not available in your average grocery store
Aal Yakhni (Bottle Gourd in Yogurt Sauce
Bottle gourd in yogurt sauce
Equipment
- 1 Pressure Cooker
Ingredients
- 1 Bottle Gourd (Lauki)
- ¼ tsp Cummin (Zeera) seeds
- Pinch Hing (Asafoetida)
- 2 Cloves
- 1 Cinnamon Small stick
- ½ Green Chili Put a whole one if you want more spice
- ¼ tsp Ginger Powder
- 2 tsp Fennel (Saunf) Seed Powder
- 2 Big Cardamom
- ¾ Cup Yogurt
- 1 tsp Rice/Corn Flour
- ½ tsp Cummin (Zeera) Seed Powder
- ½ cup water
- 1 tsp Salt to taste
- 1 tbsp Oil
- ¼ tsp Ground Pepper
Instructions
- Peel, wash and cut the bottle gourd (lauki) in two lengthwise. After removing big hard seeds if any, make slices about 1/2 an inch thick.
- Toss it in a little oil and air fry for about 20 minutes till light brown in color. Alternative you can fry them in oil before cooking them in the pressure cooker
- Put a pressure cooker on the stove and add 1tbsp oil, once hot add hing and all the whole spices except the green cardamom.
- Now add the fried Loki pieces, green chili and sauté for a couple of minutes, add salt, ginger powder and fennel seed powder and mix well and then water.
- Close the lid and pressure cook it for 3 to 4 minutes. Open the lid once cool.
- To the yoghurt add rice flour, pepper powder and mix well. Mix this yoghurt mixture to the cooker, crushed green cardamom, cumin powder and boil it for another couple of minutes.