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Al yakhni
آل یخنی (al yakhni): Kashmiri bottle gourd in a fennel and dry-ginger yogurt gravy
Yakhni in Kashmir means a gravy built on yogurt rather than tomato, and al yakhni, made with bottle gourd, is the version cooked in Muzaffarabad and the Neelum valley when the vines are heavy in late summer. The pale, delicately sour sauce is flavoured with ground fennel, dry ginger, cloves and cardamom, never chilli powder, and finished with a crumble of dried mint, so it tastes cool and aromatic rather than hot. It is eaten with a mound of plain rice, often alongside a red, chilli-hot dish so the two balance each other. Yogurt that splits into grainy curds is the trap: it happens when cold yogurt meets hot oil or when the pot is left alone before it boils. Chef's tip: whisk the yogurt with the spices and keep stirring in one direction over a medium heat until it comes to a full boil; after that it will not curdle.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the gourd
- 1 ½ lb bottle gourd (ghiya, lauki)peeled and cut into 4 cm pieces, seeds removed if large
- 3 tbsp mustard oil or vegetable oil
- 1 tsp salt
For the yakhni
- 1 /2 tsp cumin seeds
- 3 cloves
- 4 green cardamom podslightly crushed
- 1 cinnamon stickabout 3 cm
- 1 bay leaf
- 14 oz full-fat plain yogurtat room temperature
- 2 tsp ground fennel
- ¾ cup water
- 1 tsp dried mint
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Method
0/7 doneStep 1: If using mustard oil, heat 3 tbsp mustard oil or vegetable oil in a heavy pan until it just smokes and let it cool for a minute; otherwise heat over a medium heat.
2 minStep 2: Add 1 ½ lb bottle gourd (ghiya, lauki) and fry for 5–6 minutes, turning, until lightly coloured in patches; lift out and set aside.
6 minStep 3: In the same oil fry 1 /2 tsp cumin seeds, 3 cloves, 4 green cardamom pods, 1 black cardamom pod, 1 cinnamon stick and 1 bay leaf for about 30 seconds until fragrant, then take the pan off the heat for a minute to cool slightly.
1 minStep 4: Meanwhile whisk 14 oz full-fat plain yogurt with 2 tsp ground fennel, 1 tsp ground dry ginger (sonth) and ¾ cup water until completely smooth.
2 minStep 5: Return the pan to a medium heat, pour in the yogurt mixture and stir constantly in one direction for 4–5 minutes until it comes to a full boil and looks smooth.
5 minStep 6: Add the gourd and 1 tsp salt, then simmer uncovered over a low heat for 10–12 minutes, stirring now and then, until the gourd is tender and translucent and the gravy coats the back of a spoon.
12 minStep 7: Rub 1 tsp dried mint between your palms over the pot, stir and serve with plain rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 14 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does al yakhni take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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