Bottle Gourd with Yoghurt/Alla Yekhean/Green Squash Serving Size: 3-4 people
Ingredients
One bottle gourd
¼ tsp black cumin seeds
1 tsp fennel powder
1 tsp ginger powder
2 tsp white cumin seeds
2 sticks cinnamon
4 crushed cloves
4 green cardamoms
A pinch of red chilli powder
A pinch of asafoetida
2 bay leaves
Cooking vegetable oil for frying and cooking
Salt to taste
1½ cup of beaten low fat yoghurt and half cup of beaten low fat sour cream.
Method
Peel off the skin of bottle gourd.
Cut the bottle gourd into round pieces.
Heat 1 cup of oil in a deep frying pan.
Deep fry the round pieces of bottle gourd (3-4 pieces at a time) until golden brown and keep them aside.
Beat the yoghurt, sour cream,add red chilli powder, ginger powder, fennel powder, crushed
1 stick of cinnamon, and white cumin sees, 2 green cardamoms,3 cloves in a deep-bottomed
bowl and whisk to make smooth yoghurt base.
Heat 1 tbsp of oil in a pan.
Add asafoetida, bay leaves,cloves,1 stick cinnamon and white cumin seeds, 2 cardamom to oil and sauté.
Add the mixture of yoghurt to oil and stir at a low heat.
Cook the whole mixture at medium heat stirring constantly.
Add the fried bottle gourd and cook for 5-10 minutes at medium flame.
Hand crush black cumin and sprinkle this mixture over the bottle gourd.
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