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

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 minutes
Total Time 35 minutes

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

Instructions

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 .

Notes

Bharwan Lauki
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6 thoughts on “Bharwan Lauki”

  1. That is such an interesting stuffed curry. Never thought of stuffing lauki. And that lentil stuffing sounds absolutely delicious. Simple gravy too. Another gem of a recipe from Rajasthan.

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