|Submitted By: D'ana|
| Region: Indian
|| Dish: Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 30 Mins
12-15 slices of bottle gourd/opo squash
1 inch cinnamon
1-2 black cardamom
½ or ¾ tsp shahjeera/caraway seeds
½ tsp dry ginger powder/saunth
1 tsp fennel powder/saunf powder
a pinch of asafoetida/hing
1 cup water
¾ or 1 cup yogurt - dairy or vegan, whisked till smooth (i used cashew yogurt)
1 or 2 tbsp oil for frying the lauki/bottle gourd slices
1 tbsp oil for the yogurt sauce
salt as required
few mint leaves for garnish (optional)
heat oil in a flat pan. pan fry the lauki slices till they are browned and cooked well.
in the same pan or in another pan, heat oil. if there is leftover oil, then just add some extra oil to the same pan so that it becomes approx 1 tbsp oil.
add the whole spices - shahjeera, cinnamon,black cardamoms and fry till the oil becomes aromatic.
now switch off the fire and let the pan stand for 1-2 minutes if its very hot.
be careful when pouring the water as if the oil is very hot, the oil will splutter.
let the water come to a boil.
add the fried lauki slices, ginger powder, fennel powder, asafoetida and salt.
simmer for 2-3 mins. slowly add the whisked yogurt and continue to stir while adding.
simmer for 4-5 minutes or till the sauce thickens a bit.
serve the lauki yakhni with some steamed basmati rice or saffron rice or kashmiri pulav.
Note: Recipe information is posted by eknazar.com users.