Peel the skin of 500 gram louki.

Cut into roundels of almost equal size. Keep aside.

Add 3-4 tbsp mustard oil in a wide and flat bottomed pan.

Heat the oil to smoking point.

Add the louki roundels, only as much can be arranged at one time. You can fry the louki in 2-3 parts.

Fry them from both the sides till they turn brown.

Take them out in a plate lined with tissue paper. Keep aside.

The pan in which louki was fried was of small size so we took the another big pan and shifted 1 tbsp oil from small pan to bigger pan for cooking yakhni. If the pan in which you are frying the louki was of big size, you don't require to take another pan. Just remove extra oil leaving behind only 1 tbsp oil.

Add 1 bay leaf and 1 tsp cumin seeds and let seeds crackle.

Add 4 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon stick and 1 tsp ginger powder. While adding these ingredients, make sure oil is not extremely hot otherwise spices will burn immediately.

Mix 2 cup curd, 1/2 cup water and 2 tbsp fennel powder in a bowl.

Add this curd to the pan while stirring continuously.

Keep stirring until curd begins to boil. If you stop stirring curd, it will curdle.

Once curd begins to boil, add fried louki roundels.

Mix and put a lid and let it simmer for 10 minutes on low heat.

Al yakhni is ready. Enjoy.