Cooking time (approx.): 12 minutes
Style: North Indian Vegetarian (Kashmiri)
500 grams bottle gourd peeled, cut into roundels and washed
1 teaspoons cumin seeds
1/2 teaspoon each of asafoetida and dry ginger powder
2 whole red chillies
1 teaspoon aniseed powder
1 teaspoon hot spice mix (garam masala) powder
2 cups yoghurt beaten
2 cups water
2 tablespoons oil
salt to taste
oil for deep frying
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 minutes or till the cumin seeds are a shade darker.
Add the deep fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chillies, 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.