Al Yakkhn (Garlic-flavoured bottle gourd)

Al Yakkhn (Garlic-flavoured bottle gourd)

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Servings: 6
Calories: 151


  • 2.2 lb Bottle gourd lauki, peeled, cut into discs 1 inch apart, and then halved, with seeds removed
  • 64 floz Water
  • 2 tsp Ginger powder sonth
  • 8 Green cardamom choti elaichi
  • 3 Black cardamom badi elaichi
  • 2 tsp Aniseed saunf
  • 4 Cinnamon dalchini, 1 inch' sticks
  • Salt to taste
  • 1 tbsp Garlic water
  • 1/2 tsp Turmeric haldi powder
  • 4 tbsp Ghee
  • 7 floz Cooked yoghurt
  • 1/4 tsp Black cumin shahi jeera seeds


  • Add 1 tsp salt to the bottle gourd and mix well. Keep aside for 15 minutes.
  • Fry the bottle gourd in oil until reddish brown in colour. Remove with a slotted spoon and keep aside.
  • In a deep pan, boil the water with the ginger powder, green and black cardamom, aniseed, cinnamon sticks, salt, garlic water, turmeric powder, and ghee. Mix well and boil for 5-7 minutes.
  • Add the fried bottle gourd and cooked yoghurt. Continue to cook until the bottle gourd is tender and the gravy turns thick. Sprinkle black cumin seeds and mix well.
Calories: 151 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 36 mg
Potassium: 273 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 44 IU
Vitamin C: 1 mg
Calcium: 133 mg
Iron: 2 mg
Dishes Curries
Cuisine Indian
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