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 .
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
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 .
It’s a new dish for me. That’s such an interesting dish Vaishali. Love the blend of flavours.
Wow this one looks and sounds fantastic Vaishali…what a great way to use this vegetable and the stuffing would have made it so flavoursome…
Bharwan Lauki sound interesting, good way to use this veggi.
Wow! that is a fantastic way to cook lauki. The filling sounds yumm.
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.
I love the idea of this recipe – really elevates the humble lauki!