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
Cuisine: Indian (Kashmiri)
Video: See the video here for step by step preparation of Bottle Guord Yakhni
Video duration: 08:10 minutes.
Recipe Specific Ingredients:
Bottle Guord: 1 Kg
Yoghurt: 1 Kg
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
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
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.
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 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 chilies (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.
Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.
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