A typical Kashmiri speciality that enhances the taste of bottle gourd when fried and combined with yoghurt.

Serves: 4

Cooking time (approx.): 12 minutes

Style: North Indian Vegetarian (Kashmiri)

need:
500 grams (about 20 oz.) bottle gourd peeled, cut into roundels and washed
2 teaspoon(s) cumin seeds
4 cloves
½ teaspoon(s) each of asafoetida and dry ginger powder
2 whole red chilli(es)
1 teaspoon(s) aniseed powder (saunf powder)
1 teaspoon(s) hot spice mix (garam masala) powder
2 cup(s) yoghurt beaten
2 cup(s) water
2 tablespoon(s) oil
salt to taste
oil for deep frying


procedure:
Pat dry the bottle gourd roundels. Heat the oil for deep frying in a pan and fry the bottle gourd roundels till they are slightly browned. Drain and keep aside. Heat oil in another pan till very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for 2 minute(s) or till the cumin seeds are a shade darker.
Add the deep fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chilli(es), salt and water. Let it come to a boil on high flame. Reduce the flame and keep on medium / low heat for 5 minutes or till the bottle gourd roundels are tender.
Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and put off the flame.

Serve immediately with: hot white rice or Indian bread (Roti).