You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Sabzi > Bharwa Lauki ( Rajasthani Recipe) Bharwa Lauki ( Rajasthani Recipe) by Tarla Dalal There are two ways to look at lauki. Only the pessimist would think it to be plain and boring; the optimist always looks at it as a wonderful ingredient that absorbs the added flavours very well. Once again, lauki proves its mettle in this recipe, with a grand stuffing of mixed nuts and paneer enhanced with simple but effective spice powders. Drowned in a tangy tomato gravy, the stuffed lauki is nothing short of a delicacy. Garnish the Bharwa Lauki with perky coriander and serve fresh. 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Close 19 Nov 2014 This recipe has been viewed 209926 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Bharwa Lauki ( Rajasthani Recipe) recipe - How to make Bharwa Lauki ( Rajasthani Recipe) Tags Rajasthani SabziTraditional Indian SabzisNon-stick Pan Preparation Time: 15 mins Cooking Time: 16 mins Total Time: 31 mins 4Makes 4 servings Show me for servings Ingredients For The Stuffed Lauki1 big bottle gourd (doodhi / lauki)1/2 cup crumbled paneer (cottage cheese)1/4 cup finely chopped mixed nuts (almonds , cashews and pistachios)1/4 cup finely chopped onions1 tsp ginger-green chilli paste2 tbsp finely chopped coriander (dhania)1/2 tsp dried mango powder (amchur)1/2 tsp coriander (dhania) powder1/2 tsp chilli powder1 tsp cornflour salt to tasteFor The Tomato Gravy2 cups roughly chopped tomatoes1 tbsp oil1 small stick cinnamon (dalchini)3 cloves (laung / lavang)1/2 tsp ginger-green chilli paste1 tsp coriander-cumin seeds (dhania-jeera) powder1 tsp chilli powder1/2 tsp garam masala1 tsp sugar salt to tasteFor The Garnish2 tbsp finely chopped coriander (dhania) Method For the stuffed laukiFor the stuffed laukiCombine all the ingredients, except the bottle gourd, in a deep bowl and mix well. Keep the stuffing aside.Cut the bottle gourd lengthwise to get two halves and scoop out the centre of both the halves. Cut each half into a 50 mm. (2?) long pieces. You will get approx. 10 pieces in all.Combine the bottle gourd pieces, salt and enough water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes or till the bottle gourd pieces are cooked. Drain well and keep aside to cool slightly.Divide the paneer stuffing into 10 equal portions and stuff each piece of bottle gourd with a portion of the filling. Keep aside.For the tomato gravyFor the tomato gravyCombine the tomatoes and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes. Allow it to cool slightly and blend in a mixer till smooth. Keep aside.Heat the oil in a non-stick kadhai, add the cinnamon and cloves and sauté on a medium flame for a few seconds.Add the tomato mixture, ginger-green chilli paste, coriander-cumin seeds powder, chilli powder, garam masala, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedJust before serving, place the stuffed bottle gourd pieces on a serving plate and pour the hot tomato gravy over it.Serve immediately garnished with coriander. Nutrient values (Abbrv) per servingEnergy171 calProtein5.1 gCarbohydrates10.9 gFiber3.5 gFat11.9 gCholesterol0 mgSodium13 mgClick here to view calories for Bharwa Lauki ( Rajasthani Recipe)