AL Yakhni - Kadu or (Bottle gourd) Yakhni
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 1 cup of oil for frying
- 1lb. AL Peeled and cut into round piece (Bottle gourd)
- 3 Cloves
- 2 Black Cardamom
- 3 Green cardamom
- 1†Cinnamon stick
- ½ tsp Cumin seed
- 1 cup Fresh yogurt Whisked or (½ cup of sour + ½ cup of yogurt)
- 3 tsp Fennel powder
- 1 tsp Ginger powder
- 1/2 tsp Shahi Zeera
- ¼ tsp garam masala
- Salt to taste
METHOD
- Heat oil for frying in a pan or kadai
- Peel & cut Al in to ½ “thick Round pieces
- Once the oil is hot, put Al pieces in to it and fry until golden brown from all the sides.
- Drain on a plate lined with kitchen tissue.
- Heat 1 tbsp oil in another thick bottomed pan.
- Once the oil is hot, add cumin seeds, cloves, black cardamom and cinnamon stick and let them crackle for a few seconds.
- Add fennel powder, ginger powder, crushed shahi zeera and salt to taste.
- Add 1 ½ cup of water and bring it to boil.
- Bring the curry to a boil.
- Add fried AL or bottle gourd.
- Cover the pan and simmer for 10-12 minutes till Al is tender Not Mushy
- Add whisked yogurt slowly so that it won’t curdle.
- Add more water if required.
- Add crushed green cardamom & little garam masala
- Al Yakhni is ready.
- Serve with steam rice.
