Name: Lauki yakhni (kashmiri dish) recipe by meenakshi bhat at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 Bottle gaurd; Curd 1/2 kg; Garam Masala 1/4 tablespoon; Hing powder 1/2 tablespoon; Dry ginger powder 1/2 tablespoon; Fennel powder (saunf) 2 tablespoon; Cumin (Jeera) powder 1/2 tablespoon; Bay leaf 1 pcs; salt as per taste; 1 black cardamom; 3-4 cloves; 1 tablespoon cumin seeds; Mustard oil for frying

Ingredients Serving: 8

1 Bottle gaurd
Curd 1/2 kg
Garam Masala 1/4 tablespoon
Hing powder 1/2 tablespoon
Dry ginger powder 1/2 tablespoon
Fennel powder (saunf) 2 tablespoon
Cumin (Jeera) powder 1/2 tablespoon
Bay leaf 1 pcs
salt as per taste
1 black cardamom
3-4 cloves
1 tablespoon cumin seeds
Mustard oil for frying

Instructions

Step 1: cut the bottle guard into round pieces but medium size
Step 2: heat the oil and deep fry it till the color will be little brown
Step 3: put garam masala, cumin powder, fennel powder, dry ginger powder and salt in the curd and mix them well to get a paste/batte. If it seems thick, Add some water 1/4 of cup to make little thin batter.
Step 4: Put little oil in pressure cooker for cooking. Add hing powder and cloves in it. Add the curd batter slowly in it.
Step 5: move it slowly with spatula till it boils properly.
Step 6: Put the fried bottle guard in it and let it cook for 5-10 minutes.
Step 7: Blend the black cardamom with cumin seeds and put it in the cooker along with bay leaf and tight close the lid and cook for 2-3 minutes and turn off the gas.
Step 8: If you feel the bottle guard is not soft yet while cooking, you can pressure cook it but don't let the whistle come out and turn off the gas.
Step 9: Let it cool for 10-15 minutes. Your recipe is ready. Serve it with rice or roti.

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