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  • Preeti Shridhar

Al Yakhni ( Bottle Gourd in Yogurt Sauce)

Yakhni is a yogurt based delicacy from the Kashmir Valley. Bottle Gourd , a vegetable that not many like is taken to next level in this dish.

Traditionally Bottle Gourd is deep fried for Yakhni, but if you are a regular to my blog, you would know that I avoid deep frying as much as possible. Hence, I have pan fried them . Trust me it doesn't alter the taste at all.

Traditionally crushed green cardamoms are used, but since my husband does not like seeds in the gravy, i have used cardamom powder.

I prefer to use store bought yogurt, while preparing yogurt sauce.

In Kashmir, each family has its own way of preparing Yakhni. So there would be slight variations. This is my sister's recipe.

You can also garnish it with crispy fried onions.

Served typically with white rice. But my family enjoys it with tawa roti too.

Other bottle gourd recipes you can check on my blog:


Thick yogurt 200 gms

Bottle Gourd. 250 gms

Cinnamon sticks 2 2 " pieces

Green Cardamom powder 1tsp

Ginger Powder 1 tsp

Saunf powder 2 tsp ( fennel seed pd)

Dried pudina powder ¼ tsp

Mustard Oil 2 tbsp

White oil for brushing

Salt to taste

Black Cumin 1/2 tsp

Garam Masala a pinch


  1. Wash and peel the bottle gourd.

  2. Cut roundels (say .5 cm each)

  3. Brush them with oil on both the sides and pan fry them on a non stick pan.

  4. Heat mustard oil in a thick bottomed kadhai. Add bay leaf and cinnamon sticks.

  5. Switch off the flame once they turn aromatic.

  6. Blend the curd add saunf powder, mint powder, ginger powder and green cardamom powder to the blended curd.

  7. Add the curd to the cooled oil. Switch on the gas. Keep on high flame and keep stirring vigorously till it starts boiling

  8. Let it boil for a couple of minutes,then add bottle gourd roundels. Add salt to taste. Reduce the flame to minimum and let it cook for 8-10 min, till the bottle gourd is completely done and the gravy becomes thick.

  9. Now add garam masala. Taste and adjust seasoning.

  10. Dry roast black cumin. Once it cools down, crush it in mortar and pestle.

  11. Sprinkle it over the yakhani before serving it.


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