Al Yakhinn ( bottle gourd in yogurt )

I wasnt a much of a fan of bottle gourds or al we say in kashmiri. I kept myself away from this and only savouring it in winters in dry form. Lately I am in love with this vegetable and cooking it in different ways.

People ask me what would you replace mutton yakkhin I would say al yakhinn as its a made for each other combination.
Please give it a try you will fall in love with it.

Ingredients:
500 grams full cream yogurt
1 fresh bottle gourd 300grams or so
1 black cardamom
2 green cardamom
1 small cinnamon stick
1 tsp fennel seed powder
1/2 tsp coriander powder
1 tbsp Ghee
1 very small onion
2 garlic cloves
1tbsp dry mint leaves
Oil

Method:
Peel the skin of bottle gourd or run your knife diagonally on skin and scrape it ( mom's tip).
Wash and cut into medium thin slices.
In a vessel heat oil enough to shallow fry the bottle gourd.
Add in all slices and stir fry until light brown.
Remove it and keep it in bowl.
Whisk yogurt and add it into the vessel and cook the yogurt stirring continuously on high flame until you see there is a boil. Dont leave hand until you dont see it boiling.
Once its boiling rest your aching hand( trust me its worth it)
Add in all spices, garlic, salt and add a cup of water and add in fried bottle gourd
Let it boil. Add dry mint leaves.
Mean while in saucepan heat ghee and fry thinly chopped onion until golden.
Take this and pour it into the cooking gravy.
Let it simmer on low flame until you see the bottle gourd is tender.
Switch off.
Serve with rice.

Tip:
To cook the yogurt please refer my detailed yakhinn recipe in blog.