Alla Yekhean


Bottle Gourd with Yoghurt/Alla Yekhean/Green Squash
Serving Size: 3-4 people


  • 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.


  • 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.
  • Cover the pan to retain the aroma.
  • Serve with white boiled rice.
Recipe Video

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