Giya Ki Yakhni; Bottle Gourd Yakhni (Cooked in Yoghurt)

Image showing Giya Ki yakhni (Bottle Guord Yakhni)

Yakhni is made by cooking a vegetable in a yoghurt base infused with the aroma of Cardamoms, Cinnamon and Black Pepper Corns. Yakhni is quite famous in Kashmir and find its way in almost every celebration. Here I demonstrate how to make Bottle Guord Yakhni.

Objective: Learn how to cook Giya Ki Yakhni (Bottle Gourd Yakhni):

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total time: 25-30 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

Video: See the video here for step by step preparation of Bottle Guord Yakhni

Video duration: 08:10 minutes.

Giya Ki Yakhni

Ingredients:

Recipe Specific Ingredients:

Bottle Guord: 1 Kg

Yoghurt: 1 Kg

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Fennel Powder: 2-3 tea spoons

Ginger Powder: 1/2 tsp

Pepper Corn: 1 tsp

Big Cardamom: 2-3 Pieces

Cinnamon: 1 piece of 1 inc

Bay leaves: 2

Cloves: 3-4

Basic Ingedients:

Salt: 1 tsp (as per taste)

Green Chilies: 2-3 (optional)

Mustard Oil: 1 spoon for cooking

Mustard Oil: 5-6 spoons for deep frying

Image showing ingredients for Yakhni
Image showing chopped Bottle Gourd
Image showing fried Bottle Gourd
Image showing Bottle Gourd Yakhni

How to do Preparation for making Yakhni:

Wash the Bottle Gourd with fresh water. Peel it. and Cut into thick slices.

Add 2 tsp of fennel powder to yoghurt and whisk it well to a smooth mixture.

Grind 1 tsp of pepper corns, 1 inch cinnamon stick and 3-4 large cardamoms to fine powder.

How to cook Bottle Gourd Yakhni (Giya Ki Yakhni):

Heat some oil in a pan. Fry the chopped Bottle Gourd and keep it aside in a plate.

Take a cooker. Add the fried Bottle gourd into it. Add little water. Cover the lid and heat it till you hear the whistle. Switch the flame off and take the steam out.

Heat some oil in a pan (around 1 spoon).

Add a pinch of Asafoetida, 1 tsp of cumin seeds and 2 bay leaves. Saute them well.

Add 1 tsp salt, 1 tsp fennel powder, 1/2 tsp Ginger powder and mix well.

Add the yoghurt slowly to the pan stirring it continuously and bring it to boil. Keep stirring else it may curdle.

Add the fried Bottle Gourd and mix well.

Add the powdered mixture of spices (Pepper corns, Cinnamon and Large Cardamoms) and mix well.

Also add chopped green chillies (Optional).

Cover the lid and simmer it for 4-5 minutes till Bottle Guord becomes tender and gravy gets thick.

Switch the flame off and yakhni is ready.

Serve it hot. It goes well with rice.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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