Al Yakhni with Kashmiri Girda

Instructions

1. 1

   Prepare the yogurt base. In a medium bowl, whisk the room-temperature curd, besan, fennel powder, and dry ginger powder until completely smooth and free of lumps. Whisk in 1 cup of water and set aside.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat slightly. Carefully add the bottle gourd pieces in a single layer.

3. 3

   Shallow fry the bottle gourd for 6-8 minutes, turning occasionally, until they are light golden brown on all sides. Use a slotted spoon to remove the pieces and set them on a plate.

4. 4

   In the same pan with the remaining oil, reduce the heat to low. Add the asafoetida, caraway seeds, black cardamom, green cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds until the spices release their aroma.

5. 5

   This is the most crucial step. Turn the heat to the absolute lowest setting. Slowly pour the whisked yogurt mixture into the pan while stirring continuously and vigorously in one direction. Do not stop stirring.

6. 6

   Continue stirring constantly and gradually increase the heat to medium-low. Keep stirring until the gravy comes to a gentle boil, which will take about 5-7 minutes. Once it boils, you can stop stirring. Add the salt and mix well.

7. 7

   Gently add the fried bottle gourd pieces back into the simmering gravy. Stir to combine.

8. 8

   Cover the pan and let the curry simmer on low heat for 10-12 minutes, or until the bottle gourd is tender and has absorbed the flavors of the yakhni.

9. 9

   Turn off the heat. Garnish with crushed dried mint leaves. Let the Al Yakhni rest for 5 minutes before serving hot with steamed rice.