Pan-Fried Bottle Gourd Slices with Yogurt & Aromatic Spices

Ghia Yakhani

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This Kashmiri delicacy is easy to make. The star of the show, the ingredient that makes it a yakhani, is the yogurt. The generous sauce packs tart flavors without looking curdled, thanks to the heavy cream. The juicy succulence of the tender squash is great over basmati rice.


  • pounds bottle gourd squash (see box)
  • 6 tablespoons canola oil


  1. Cut off and discard the stem and heel ends of the squash. Peel the squash with a vegetable peeler and cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or a melon baller, creating firm-fleshed, pale green squash “boats.” Cut the squash boats crosswise into ¼-inch-thick slices. (When you get to the hollowed-out part, the slices will