Doodhi Yakhni

This is a Kashmiri Special recipe, very simple and easy to make. Traditionally they call this dish as Al Yakhni or doodhi Yakhni. Al or doodhi means bottle gourd, Yakhni is a curd based sauce. This is no onion, no garlic recipe perfect for virad days and summer seasons, Please try and give your feedback.

Ingredients

Bottle Gourd medium size - 1

Curd -  1 cup

Water - 1 cup

Kashmiri red chilli powder - 2tsp

Dry ginger powder - 1/2 tsp

Fennel powder - 1 tsp

Garam Masala powder - 1/2 tsp

Hing powder - little

Cumin seeds - 1 tsp

Black cardamon - 1

Cinamon stick - 1 inch

Cloves - 2

Salt and oil as needed

Coriander leaves ( optional) for granishing,

Method

1. Cut the bottle gourd into big pieces or slice then round, deep fry them in oil till they cook well and become soft, keep them aside,
2. Beat curd well, keep aside.
3. In a pan add oil, add cumin seeds, cinamon, cloves, black cardamon, saute them for 1 minute.
4. Then add beaten curd, using ladle keep sittirng for ine minutes.p
5. Then add the spices powder, salt, keep stirring for one or two minutes.
6. Then add fried pieces of bottle gourd, water, mix well and keep in sim flame for few minutes.
7. Switch off the flame, garnish with coriander leaves.
8. Serve hot with rice, pulave, roti.
9. You can use green chillies in place of red chilli powder.
10. May add curd after adding masala powder , both will give different taste.