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Lauki Yakhni Recipe

Lauki is one of those unfortunate vegetables which has been undermined by many,disliked by some .Kids find n number of excuses not to eat this nutritious and healthy vegetable.But if you make it this way,its no wonder if they ask you for second helping.The brownie point is that it is no onion,no garlic recipe and can be taken during fasts also;you just need to substitute one or two ingredients.Combined with plain paranth , it is yumminess through and through.

Prep time:
15mins

cook time:
30mins

serves:
4

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Curd 1 cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Maida 2 tbsp

Maida

Description

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Kashmiri Mirch 1/2 tsp

Kashmiri Mirch

Description

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Haldi 1/4 tsp

Haldi

Description

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Salt to taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Whole Red Chilly 3-4

Whole Red Chilly

Description

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Cloves 3-4

Cloves

Description

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Saunf 1 tbsp

Saunf

Description

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Cardamom 4

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Roasted Jeera Powder 1/4 tsp

Roasted Jeera Powder

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Water 7-8 tbsp

Water

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Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Mustard Oil for frying

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Desi Ghee 2 tbsp

Desi Ghee

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Details

Vegetarian

Level : Easy

Cuisine : Kashmiri

Course : Mains

Recipe Notes

No need to throw the leftover soft part of lauki.Boil it and puree.Use this puree to kneed dough.

Ingredients For Lauki Yakhni Recipe

Curd diluted with 1 Tbsp water 1 cup

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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All purpose flour or maida 2 tbsp

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Kashmiri lal mirch powder 1/2 tsp

Dried Chilli

Description

Dried chillies are dehydrated chilli peppers, deep red in color that are considered for flavourin ...

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Haldi( turmeric powder) 1/4 tsp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Salt according taste to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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sabut lal mirch 3-4

Chilli Red

Description

Chilli is a vital fruit that belongs to Capsicum genus. When chilli fruit gets ripened and d ...

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Cloves / Laung (लौंग) 3-4

Clove

Description

Cloves are generally the dried brown colored flower buds of an evergreen tree native to Indo ...

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saunf powder, coarsely ground 1 tbsp

Fennel seeds

Description

Fennel seeds are the dried seeds of the Fennel plant. They look like a grooved or ridged grain of ...

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Green cardamom 4

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Bhuna jeera powder 1/4 tsp

Ground Cumin

Description

Ground Cumin is the powder form of dried cumin seeds of Cuminum cyminum plant. It is used as a sp ...

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Warm Water 7-8 tbsp

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Mustard oil for frying

Mustard Oil

Description

Mustard oil is a fatty vegetable oil obtained from pressing the mustard seeds. It is yellow in color.

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Desi ghee or oil for frying 2 tbsp

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make Lauki Yakhni Recipe

1. Wash Lauki thoroughly as we have to use it without peeling. Cut it in roundels.
2. Remove the soft seedswala portion. Now cut in smaller discs.
3. In a broad vessel, put these discs and dust maida, haldi, Kashmiri Mirch, and some salt on them. Mix lightly so that all pieces are coated with them.
4. Keep aside for ten fifteen minutes and then deep fry them on medium to high flame till tender.
5. Meanwhile,in a bowl, mix saunf powder, jeera powder and cardamom powder with water to make a thin paste. Keep aside.
6. Heat desi ghee in a pan. Crackle whole red chillies n cloves.
7. Now add saunf paste to it. Cook for 1-2 minutes.
8. Add whisked curd. Keep stirring on high flame.
9. Add salt. When ghee appears on the surface, turn off the flame.
10. In a serving bowl, set all the pieces of Lauki.Pour the curd gravy on them.
11. Your no onion, no garlic Lauki yakhni is ready to be enjoyed with any Indian bread.