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
Ingredients
Equipment
Method
- 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.