Bharwan Lauki

Bharwan Lauki is a delicious curry with stuffed bottle gourd . The stuffing is made with spiced lentils , and then dunked into a onion tomato curry .

Rajasthan has a treasure if recipes which are so delicious . Bharwan Lauki is a recipe from this majestic state and I must admit that those of you who are not fond if this humble dish will immediately fall in love with this dish . It has absolutely robust flavors !

 

To make Bharwan Lauki , you must choose to buy a even sized gourd , preferably very fresh , tender , organic and simply straight which on cutting gives uniform circles . Peel the gourd and cut it into 6” pieces . Scoop the centres to make it a cylindrical pipe ! Now boil it with spices till tender but firm . The stuffing is with yellow lentils , yellow moong dal , spiced and flavored with spices that are truly Rajasthani ! Saunf and hing give the stuffing a flavor which is to die for . The gravy of the dish is with onions and tomatoes , but you could dunk these chunky pieces into a yogurt based gravy too . The curry teams up well with roti or paratha . You could even serve it with some steamed rice .
Bharwan Lauki
So let’s check the recipe , and once you try this do let me know how you liked this dish .

 

Bharwan Lauki

Ingredients

Bottle gourd

1 medium bottle gourd (250 gms)
1/2 tsp turmeric powder
1/2 tsp red chilly powder
Salt to taste
Water for boiling

Stuffing

1/2 cup moong daal
2 tbsp chickpea flour
2 green chillies
1” piece ginger
2 tbsp coriander leaves
1 tbsp mint leaves
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
Pinch asafoetida
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dry mango powder
1/2 tsp garam masala
Salt to taste

Gravy

2 large onions , boiled and puréed
1 tbsp ginger garlic paste
4 large tomatoes , puréed
1 bay leaf
1/4 tsp turmeric powder
1 tsp red chilly powder
11/2 tsp coriander powder
1/4 tsp garam masala
Salt to taste
Milk as required

Bottle gourd

In a deep vessel place water to boil .
Add turmeric powder , chilly powder and salt.
Peel the gourd and cut into two pieces .
Boil the gourd till almost tender .
Remove and keep aside to cool .
Reserve the left over water .

Stuffing

Soak moong daal for 2 hours .
Boil the daal with salt and turmeric till soft , but retain the texture .
Roast the chickpea flour till aromatic .
Heat about 2 tbsp oil .
Add cumin seeds , fennel seeds and asafoetida .
Add the green chillies and turmeric powder sauté for a minute .
Add the boiled daal , roasted chickpea flour , coriander leaves , mint leaves .
Now add all the dry spices and mix well .

How to stuff and toast the gourd

Take the boiled gourd and slit it .
Remove the seeds from the gourd .
Stuff the gourd with the prepared stuffing .
Being the two ends together and gently tie a thread rotating over the gourd to seal it .
Similarly stuff and tie the second piece.
Heat a non stick pan.
Add a tsp of oil .
Roast the stuffed gourd on slow flame , rotating every few minutes for even cooking .
Once done , open the thread and cut into 1” pieces .

Gravy

Heat about 2 tbsp oil in a pan .
Add bay leaf .
Add the boiled and puréed onion and ginger garlic paste .
Sauté till pink .
Add the tomato purée and cook till all moisture has gone and oil separates .
Add turmeric powder , chilly powder , coriander powder , garam masala and salt .
Mix well .
Add a limitless water and some milk yo adjust the consistency of the gravy .

To serve

Add the gravy to a low rimmed bowl .
Gently place the stuffed gourd pieces .
Garnish with mint .

Bharwan Lauki

Print Recipe
Bharwan Lauki
Bharwan Lauki is a delicious curry with stuffed bottle gourd . The stuffing is made with spiced lentils , and then dunked into a onion tomato curry .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 20-25 Minutes
Servings
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 20-25 Minutes
Servings
Instructions
Bottle gourd
  1. In a deep vessel place water to boil .
  2. Add turmeric powder , chilly powder and salt.
  3. Peel the gourd and cut into two pieces .
  4. Boil the gourd till almost tender .
  5. Remove and keep aside to cool .
  6. Reserve the left over water .
Stuffing
  1. Soak moong daal for 2 hours .
  2. Boil the daal with salt and turmeric till soft , but retain the texture .
  3. Roast the chickpea flour till aromatic .
  4. Heat about 2 tbsp oil .
  5. Add cumin seeds , fennel seeds and asafoetida .
  6. Add the green chillies and turmeric powder sauté for a minute .
  7. Add the boiled daal , roasted chickpea flour , coriander leaves , mint leaves .
  8. Now add all the dry spices and mix well .
How to stuff and toast the gourd
  1. Take the boiled gourd and slit it .
  2. Remove the seeds from the gourd .
  3. Stuff the gourd with the prepared stuffing .
  4. Being the two ends together and gently tie a thread rotating over the gourd to seal it .
  5. Similarly stuff and tie the second piece.
  6. Heat a non stick pan.
  7. Add a tsp of oil .
  8. Roast the stuffed gourd on slow flame , rotating every few minutes for even cooking .
  9. Once done , open the thread and cut into 1” pieces .
Gravy
  1. Heat about 2 tbsp oil in a pan .
  2. Add bay leaf .
  3. Add the boiled and puréed onion and ginger garlic paste .
  4. Sauté till pink .
  5. Add the tomato purée and cook till all moisture has gone and oil separates .
  6. Add turmeric powder , chilly powder , coriander powder , garam masala and salt .
  7. Mix well .
  8. Add a limitless water and some milk yo adjust the consistency of the gravy .
To serve
  1. Add the gravy to a low rimmed bowl .
  2. Gently place the stuffed gourd pieces .
  3. Garnish with mint .
Recipe Notes

Bharwan Lauki

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