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 .
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 .
