Indian & kashmiri cooking recipe :

Aal yakni ( Green Squash Curry)

Serving size: 3-4 people

Ingredients:

• ½ kg or 1 lb. of aal /Green Squash)(available at Chinese store U.S.A)
•1tsp. of zeera/cumin seed/zeur;
•½ tsp. of badiyan/fennel powder,
•1 tsp. of shonth/ginger powder;
½ tsp. of zeera powder;
•½ cinnamon/dalchini;
•2 cloves/loung/roung;
•4 green elaichi/cardamom;
•1 big elaichi/cardamom;
•2 bay leaves/tej pata;
•2 tbsp. of oil and for frying too;

Salt to taste;
•1-1/2 cup of beaten yogurt and half cup of beaten sour cream.(optinal)(Available in all supermarkets in milk section).

Method:

•Cut green squash into 2-1/2 inch long round pieces.
•Deep fry squash till golden brown.
•Beat yogurt, sour cream, shonth, •badiyan, dalchini, zeera powder, •together in deep bowl.
•Take oil in a pan.
•Add mixture of yogurt to oil and sauté at a low heat.
•Boil the whole mixture and add to fried squash into it. Let it cook 10-15 minutes at high flame or till the squash becomes tender .
•Crush green elaichi and zeera, and sprinkle the powder over aal yakheni
•Cover the pan with lid to retain exotic aroma.
•Serve with white boiled rice.