Whole garam masala - 1 bug cardamom, 1/2 inch cinnamon stick, 2 cloves, 5-6 black pepper
Ginger powder - 1/2 tsp
Fennel powder - 1 tsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Green coriander - 2-3 tbsp (finely chopped)
Salt - 1 tsp (as per taste)
Green chilly - 1 (finely chopped)
Red chilly powder - 1/4 tsp
Oil - for frying lauki
How to make Kashmiri Doodhi Yakhni
Wash gourd and dry completely. Peel and remove stalk. Cut gourd into 1-1/2 inch size chunks (of equal size). Remove seeds as well.
Preheat oil in a pan. When oil is sufficiently hot, place all gourd chunks into oil and fry until they turn little brown in color. Likewise fry rest of the lauki as well.
Preheat 1-2 tbsp oil in a separate pan. When oil is sufficiently hot add cumin seeds and asafoetida. Saute for while and add coarsely ground species, turmeric powder and coriander powder. Saute for few minutes. Also add red chilly powder and curd. Stir constantly and cook on low flame until it simmers once. Now add fennel powder, ginger powder and green chilly into it.
When masala comes to boil and oil starts separating from it, add 1/2 cup water into it. Stir constantly and cook until it comes to boil again. Now add salt and green coriander in the gravy and mix well. Also add fried gourds chunks in the gravy. Cover and cook the sabzi for 3-4 minutes.
Curd lauki sabzi is ready, turn off the flame and take out sabzi in a bowl. Serve steaming hot sabzi with chapatti, parantha and rice and relish eating.