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.
Bharwa Lauki ( Rajasthani Recipe) recipe - How to make Bharwa Lauki ( Rajasthani Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Stuffed Lauki
1 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 onions
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1 tsp cornflour
salt to taste
For The Tomato Gravy
2 cups roughly chopped tomatoes
1 tbsp oil
1 small stick cinnamon (dalchini)
3 cloves (laung / lavang)
1/2 tsp ginger-green chilli paste
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/2 tsp garam masala
1 tsp sugar
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the stuffed lauki
- For the stuffed lauki
- Combine 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 gravy
- For the tomato gravy
- Combine 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 proceed
- How to proceed
- Just 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.
| Energy | 171 cal |
| Protein | 5.1 g |
| Carbohydrates | 10.9 g |
| Fiber | 3.5 g |
| Fat | 11.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 489.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 34 mg |
| Folic Acid | 33.4 mcg |
| Calcium | 167 mg |
| Iron | 1.5 mg |
| Magnesium | 52.9 mg |
| Phosphorus | 115.6 mg |
| Sodium | 13 mg |
| Potassium | 213.5 mg |
| Zinc | 0.5 mg |
nice try...