Monday, July 4, 2011

Al Yakhni (Bottle Gourd in Yogurt Sauce)

Bottle Gourd - 1/2 kg (peeled and cut into 2 inch rounds)
Curd - 1/2 kg (beaten)
Bay leaves (tez patta) - 1-2
Cumin seeds - 1 & 1/2 tsp
Fennel (saunf) powder - 4 tsp
Ginger (sund/shonth) powder -1tsp
Black pepper powder - 1/2 tsp
Black Cardamom - 3-4  (ground)
Green Cardamom - 3-4  (ground)
Cinnamon -1/2 tsp
Cloves - 2-3
Gram masala - 1 tbsp
Corriander (dhaniya) powder - 1 tsp
Asafoetida (hing) - 1 pinch
Poppy seeds (Khas-Khas) - 2 tsp
Oil - 3 tbsp
Salt - to taste
  • Heat mustard oil in a deep frying pan and deep fry the gourd (3-4 pieces at a time) till it turns golden brown on either side.
  • Keep the fried gourd pieces aside.
  • Take a bowl and pour the curd in it and beat it till it becomes smmoth. Add khas-khas to the beaten curd.
  • Now take a frying pan and heat about 1 tbsp oil in it. (You could also use the oil used for deep frying)
  • Add black pepper, cumin seeds, cloves, black cardamom, tez patta and asafoetida to the hot oil.
  • Now add the fried gourd pieces and stir slowly and carefully so as not to break the pieces.
  • Add a glass of water and stir.
  • Now add the remaining spices (green cardamom, ginger powder, fennel powder, cinnamon and salt)
  • Let it boil for 5-7 minutes. 
  • Switch the gas on low flame and add the beaten curd. Stir continuously till the gravy becomes thick. 
  • Add green chillies, coriander powder and some garam masala. Bring it to a boil.
  • Serve hot.


Time Traveler said...


Manisha Dhar said...

will post when i make it next...this time it got over before i had the chance to take a pic :P

Deepali said...

awesome, a suggestion you can boil the curd first and when the boiling is done then add the al, that ways your al would bever get crushed :)