Al Yakkhn (Garlic-flavoured bottle gourd)
Ingredients
- 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
Instructions
- 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