Lauki Yakhni (Bottle Gourd in Spicy Yogurt Gravy) Recipe
Lauki Yakhni is a traditional dish from Awadhi cuisine, celebrated for its delicate yet flavorful combination of bottle gourd (lauki) cooked in a spiced yogurt gravy. This dish offers a unique balance of spices and yogurt, making it a perfect accompaniment to rice, roti, or any flatbread. The mild bitterness of the gourd pairs wonderfully with the tangy yogurt and aromatic spices.
Ingredients:
| Ingredient | Amount |
|---|---|
| Bottle gourd (Lauki) | 1 medium-sized |
| Cinnamon stick | 1 inch |
| Green cardamom | 2 whole |
| Cloves (Laung) | 3 whole |
| Carom seeds (Ajwain) | 1/2 teaspoon |
| Ginger powder | 1/2 teaspoon |
| Fennel powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Yogurt | 1 cup |
| Mustard oil | 1 1/2 tablespoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Bottle Gourd:
- Begin by peeling and chopping the bottle gourd (lauki) into small pieces.
- Heat a tawa or flat pan and add a little mustard oil. Once the oil is hot, add the chopped bottle gourd and sauté it until it turns light brown. Once done, set it aside.
-
-
Spice Tempering:
- In a separate pan or kadhai, heat mustard oil over medium heat. Add the cloves, cinnamon stick, and carom seeds (ajwain). Sauté them for about 30 seconds until they release their aromatic fragrance.
-
Simmering the Yakhni:
- Reduce the heat to low and add water to the pan. Allow it to come to a boil.
- Once the water is boiling, add the sautéed bottle gourd pieces, ginger powder, fennel powder, and asafoetida. Stir well to mix all the ingredients.
-
Adding Yogurt:
- Now, add the yogurt to the pan and stir it into the mixture. Cook it for 3 to 5 minutes, continuing to stir so the yogurt does not curdle. Keep the heat low to ensure a smooth, creamy consistency.
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Final Seasoning:
- Add salt to taste and let the dish cook for an additional 2 minutes. Stir continuously to ensure the flavors are well combined.
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Garnishing and Serving:
- Once cooked, remove from heat and garnish the Lauki Yakhni with fresh coriander leaves (hara dhaniya).
- Serve hot with dal fry, cucumber salad, and soft phulkas (Indian flatbread) for a delightful lunch.
This dish is an ideal choice for those seeking a comforting, nutritious, and flavorful vegetarian meal. The tanginess from the yogurt complements the earthiness of the bottle gourd, while the spices elevate the dish, making it a memorable addition to your lunch spread.
Enjoy the delightful flavors of Lauki Yakhni, a true gem from Awadhi cuisine, on your table today!
