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.
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