Tuesday, September 17, 2013

Bharwa Lauki /Stuffed Bottle gourd

Hi Readers,

This is another Rajasthani dish, that I tried this weekend. This is a nice dish for all those who do not like Lauki(bottle gourd) much. Well, this is a nice dish made of Lauki but I like Lauki ke kofte over this dish. Next time, I get Lauki at home, I will prepare Kofte and share with you the recipe that I learnt from my mom. Now, talking about this stuffed lauki gravy, it is no doubt a better curry over the normal lauki curry, it has nice flavours, but I felt the stuffing over powering Lauki. Though, my husband liked it very much. now, let me share the recipe.

For The Lauki
peeled ash gourd
1/2 tsp salt
1 tsp oil

1/2 cup grated low fat paneer (cottage cheese)
1/4 cup finely chopped onions
1 tsp ginger green-chilli paste
2 tbsp chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1 tbsp finely chopped mixed dry fruits
1 tsp cornflour
salt to taste
Mix the ingredients and keep aside.

For The Gravy
2 tsp oil
1 small stick cinnamon (dalchini)
3 cloves (laung / lavang)
3 Tomatoes puried
1/2 tbsp ginger and chili paste
1 tbsp garam Masala
turmeric powder
salt as per taste
1/2 tbsp red chili powder
sugar (optional)
I have added the scooped out lauki in gravy.(optional)

Method :- 

For the lauki
Combine the white pumpkin, salt and 1 cup of water in a pressure cooker and pressure cook for 1 whistle.
Allow the steam to escape before opening the lid.

Cut the white pumpkin horizontally into 2 equal portions.
Scoop out the inside pulp, discard it and keep the white pumpkin shell aside.
Stuff both the scooped out white pumpkin shells with the prepared filling and keep aside.
Heat the oil in a non-stick pan and shallow-fry both the stuffed pumpkins till brown spots appear on both the sides. Remove and keep aside.

For the gravy
Heat the oil in a non-stick kadhai, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.
Add the tomato purée, ginger-green chilli paste, coriander powder, chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.
Add 1/4 cup of water and bring to boil. Keep aside.

To serve
Cut the stuffed white pumpkins into 25 mm. (1") thick slices and place them on a serving dish.
Pour the hot gravy over the stuffed white pumpkin slices.
Serve hot garnished with coriander.

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