Lauki is a quite healthy vegetable and helpful in reducing your cholesterol, weight etc. We can make varieties of dishes from lauki halva to raita with this.
I made this raita or Al yakhni (Al means Lauki in Kashmiri, Yakhni is curd based sauce) when I made Kashmiri pulao today as per my Son's requirement. It was a good combination, simple and easy to prepare.
I forgot to take the photo separately of the Al Yakhni. It is with the Kashmiri pulao.
.JPG)
Let us look at the recipe now:
Time taken: 45 minutes to 1 hr.
serves: 4
Ingredients:
10-15 slices of lauki (roundels)
1 inch dalchini
1-2 cardamom or badi elaichi
1/2 tsp shahijeera
1/2 tsp dry ginger powder ( sunth powder)
1 tsp fennel powder (saunf)
a pinch of asafoetida
1 cup water
1 cup yoghurt
1 tbsp oil + 1 tbsp oil for shallow frying the lauki
salt
few mint leaves or coriander leaves for garnishing (optional)
Method:
Heat oil in a non stick tava. place the lauki slices in it and cook them till the brown spots appear on both the sides. I used thin slices hence became bit crispy.
Heat oil in kadai. add the whole spices and fry them till the oil is aromatic. Switch off the flame and add the water. If the kadai is very hot, the water is likely to splash hence you can wait for a minute or two and add the water. I added immediatley as I am used to adding water like that. the water starts boiling, add the fired lauki slices, ginger powder, fennel powder, asafoetida and salt. simmer for few minutes - two to three minutes. switch off flame. remove from the gas and add slowly the whisked yoghurt and stir continuously. after few minutes, the sauce will thicken slightly. Your lauki yakhni is ready to serve
How to serve:
serve it with kashmiri pulao, steamed rice or any kind of pulao.
I made this raita or Al yakhni (Al means Lauki in Kashmiri, Yakhni is curd based sauce) when I made Kashmiri pulao today as per my Son's requirement. It was a good combination, simple and easy to prepare.
I forgot to take the photo separately of the Al Yakhni. It is with the Kashmiri pulao.
.JPG)
Let us look at the recipe now:
Time taken: 45 minutes to 1 hr.
serves: 4
Ingredients:
10-15 slices of lauki (roundels)
1 inch dalchini
1-2 cardamom or badi elaichi
1/2 tsp shahijeera
1/2 tsp dry ginger powder ( sunth powder)
1 tsp fennel powder (saunf)
a pinch of asafoetida
1 cup water
1 cup yoghurt
1 tbsp oil + 1 tbsp oil for shallow frying the lauki
salt
few mint leaves or coriander leaves for garnishing (optional)
Method:
Heat oil in a non stick tava. place the lauki slices in it and cook them till the brown spots appear on both the sides. I used thin slices hence became bit crispy.
Heat oil in kadai. add the whole spices and fry them till the oil is aromatic. Switch off the flame and add the water. If the kadai is very hot, the water is likely to splash hence you can wait for a minute or two and add the water. I added immediatley as I am used to adding water like that. the water starts boiling, add the fired lauki slices, ginger powder, fennel powder, asafoetida and salt. simmer for few minutes - two to three minutes. switch off flame. remove from the gas and add slowly the whisked yoghurt and stir continuously. after few minutes, the sauce will thicken slightly. Your lauki yakhni is ready to serve
How to serve:
serve it with kashmiri pulao, steamed rice or any kind of pulao.
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