BOTTLE GOURD YAKHNI

A typical Kashmiri speciality that enhances the taste of bottle gourd when fried and combined with yoghurt.

Oil

: 2 tbsp

Bottle gourd peeled, cut
into roundels and washed(about 20 oz.)

: 500 gms

Cloves

: 4

Asafoetida

: 1/2 tsp

Cumin seeds

: 2 tsps

Aniseed powder (saunf powder)

: 1 tsp

Dry ginger powder

: 1/2 tsp

Red chilles

: 2

Water

: 8 tbsp

Salt

: To taste

Yoghurt beaten

: 2 cups

Hot spice mix (garam masala) powder

: 1 tsp

Pat dry the bottle gourd roundels. Place them separated in a big microwave-safe dish greased with some oil. Sprinkle some oil on the bottle gourd roundels and microwave uncovered on high (100%) power for about 3 minutes (flipping them mid-way) till they are slightly browned on both sides. Keep aside.
In a microwave-safe bowl, mix the oil with the cloves, asafoetida and cumin seeds. Microwave uncovered on high (100%) power for about 1 minute(s) or till the cumin seeds are a shade darker.
Add the lightly fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chilli(es), salt and water. Mix well. Microwave on 70% power for about 12 minutes or till the bottle gourd roundels are tender.
Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Microwave covered on 50% power for about 3 minute(s).
Mix in the garam masala powder and keep covered.