Lauki Yakhni Recipe – Bottle Gourd In Yogurt Gravy

Lauki Yakhini Recipe is a yogurt based gravy. This gravy is different from other gravy as they don’t contain garlic or onion. Lauki Yakhini Recipe Kashmiri dish where yogurt serves as the main ingredient. The gravy gets its flavor through cardamom and cloves. The dish is not too spicy and has very mild flavors. You can also try Yakhini with bitter gourd and cauliflower.  Bottle gourd (lauki), Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Ajwain (Carom seeds), Dry ginger powder, Fennel Powder, Asafoetida (hing), Curd (Dahi / Yogurt), Mustard oil, Salt   1 Bottle gourd (lauki) 1 inch Cinnamon Stick (Dalchini) 2-3 Cardamom (Elaichi) Pods/Seeds 3-4 Cloves (Laung) 1/2 teaspoon Ajwain (Carom seeds) 1/2 teaspoon Dry ginger powder 1 teaspoon Fennel Powder 1/4 teaspoon Asafoetida (hing) 1 cup Curd (Dahi / Yogurt) 1 1/2 tablespoon Mustard oil Salt , as required     15   35     To begin with the Lauki Yakhini Recipe, let’s first cut lauki (bottle gourd) into small cubes.Heat half a tablespoon oil in a tawa. place the lauki in the tawa and let them fry until they are tender and brown. Once done keep them aside. Add some more oil in the same pan and add cloves, cinnamon stick, carom seeds and saute until nice aroma comes out of it.Now bring down the flame and add water, bring the water to boiling point. As the water boils add the lauki pieces, dry ginger powder, fennel powder, asafoetida and combine them well.Now take the yogurt in a bowl and whisk them and add to the Lauki (bottle gourd)Cook in medium flame until the curry becomes thick saucy consistency. Add required amount of salt and simmer the curry for a minute.Taste the gravy and if you feel it needs some more salt add them. Switch off the flame and garnish with coriander leaves.Serve Lauki Yakhni Recipe along with Aamras and Tawa Paratha for an everyday meal. You can also pack this for your Lunch Box.