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Indian · Side
Ghia Yakhani Pan-Fried Bottle Gourd in Yogurt
A Kashmiri yakhani: thin slices of bottle gourd blistered in batches with asafetida and cloves, then boiled in a yogurt sauce steadied with cream and scented with dry ginger, black pepper, toasted cumin and cinnamon.
- YieldServes 8 as a side
- Hands-on40 min
- Total1 h 4 min
- Difficulty
Ingredients
- 1130 gbottle gourd squash (lauki or ghia)
- 6 tbspcanola oil, divided into three
- ¾ tspground asafetida, divided into three
- 6whole cloves, divided into three
- 1 tspcoarse kosher or sea salt
- 245 gplain yogurt, about 1 cup
- 60 mlheavy cream
- 1 tspground ginger
- ½ tspblack peppercorns, coarsely ground
- 1 tspcumin seeds, toasted and ground
- ¼ tspground cinnamon
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
- 480 mlwater
To serve
- 300 gbasmati rice, cooked, to serveoptional
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