Lauki Yakhni (Bottle Gourd Yakhni)
Lauki Yakhni is a traditional Awadhi recipe where tender bottle gourd (lauki) is cooked with an aromatic blend of spices, curd, and mustard oil. This dish is a signature of Kashmiri cuisine, known for its light yet flavorful profile, and what makes it unique is that garlic and onions are excluded. Instead, the combination of cardamom, cinnamon, and cloves creates an enriching fragrance that enhances the flavors. You can also make this dish with other vegetables like bitter gourd or cabbage, making it a versatile choice for vegetarians. Serve this delightful dish with dal fry, kachumber salad, and phulkas for a wholesome lunch.
Ingredients for Lauki Yakhni
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1 medium-sized, cut into pieces |
| Cinnamon | 1-inch piece |
| Cardamom | 2 pods |
| Cloves | 3 whole cloves |
| Celery | 1/2 teaspoon |
| Ginger powder | 1/2 teaspoon |
| Fennel powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curd (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: 3-4 servings
Instructions:
-
Prepare the Bottle Gourd:
Start by washing and peeling the bottle gourd. Cut it into small, bite-sized pieces to ensure even cooking. -
Sauté the Bottle Gourd:
Heat 1 tablespoon of mustard oil in a pan. Add the chopped bottle gourd pieces and sauté until they turn light brown. Remove from heat and set aside for later use. -
Prepare the Spices:
In the same pan, add another tablespoon of mustard oil. Heat it, then add the cinnamon stick, cardamom pods, and cloves. Let them cook for 30 seconds, allowing the spices to release their fragrance. -
Add Water:
Reduce the heat and pour in some water. Bring it to a boil. -
Cook the Bottle Gourd:
Add the sautéed bottle gourd pieces into the pan. Stir in the ginger powder, fennel powder, and asafoetida. Mix everything thoroughly, ensuring the gourd is well-coated with the spices. -
Add Curd:
Slowly add the curd to the pan, stirring gently to avoid curdling. Let it cook for 3-5 minutes while stirring occasionally. -
Seasoning:
Add salt to taste and cook for another 2 minutes, ensuring everything is well blended and the dish is thickened slightly. -
Final Touch:
Garnish with fresh coriander leaves. Serve your Lauki Yakhni hot with dal fry, kachumber salad, and freshly made phulkas.
Serving Suggestion:
Lauki Yakhni pairs beautifully with a simple dal fry, a fresh kachumber salad, and soft phulkas. The dish’s gentle, aromatic flavors make it a perfect choice for a light and nutritious lunch.
Why You’ll Love Lauki Yakhni:
This dish brings out the best of bottle gourd, known for its subtle taste and high water content, making it incredibly refreshing and healthy. The combination of mustard oil, yogurt, and warm spices adds a distinctive richness without overwhelming the palate. Whether you’re looking to enjoy a traditional dish or experiment with a different vegetable, Lauki Yakhni is sure to impress!
