BOTTLE GOURD YAKHNI
A typical Kashmiri speciality that enhances the taste of bottle gourd when fried and combined with yoghurt.
Bottle gourd peeled, cut
into roundels and washed(about 20 oz.)
: 500 gms
Aniseed powder (saunf powder)
: 1 tsp
Dry ginger powder
: 1/2 tsp
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.