Bharwan Lauki

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

The not so popular lauki gets a delicious make over when cooked this way

Ingredients

Medium bottle gourd (lauki/doodhi) 1
Potatoes, boiled, peeled and mashed 1 cup
Low fat cottage cheese (paneer), grated 1 cup
Black pepper powder 1 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Dried fruits, chopped 3 tsps
Green chilli paste 1 tsp
Cornflour 1 tbsp
Sunflower oil 3 tbsps
Medium onions, chopped 2
Cumin seeds 1 tsp
Cloves 5 to 6
Cinnamon 1 inch
Ginger paste 1½ tsps
Salt to taste
Dried mango powder (amchur) ½ tsp
Tomato puree 3 tbsps
Sugar 2 tsps
Fresh coriander leaves, chopped 1 tbsp

Methods

Take potatoes, cottage cheese, ½ tsp black pepper powder, ½ tsp red chilli powder, ½ tsp garam masala powder, dried fruits, green chilli paste and cornflour in a bowl and mix well.
Cut off thin slices from either end of the bottle gourd and scoop out pulp from one end.
Fill it with the potato mixture and then cut into thin slices.
Heat 1 tbsp oil in a non-stick pan, place the slices on it and sear both sides.
Heat sufficient water in a steamer. Place the bottle gourd slices on a perforated plate, place it in the steamer and steam till soft.
To make gravy, heat remaining oil in a non-stick wok. Add onions, cumin seeds, cloves, cinnamon and ginger paste and saute for 2-3 minutes.
Add salt, remaining black pepper powder, remaining red chilli powder, remaining garam masala powder, amchur and tomato puree and mix well. Add sugar and cook till the oil begins to leave the masala.
Arrange the bottle gourd slices on a serving platter, pour gravy over them, garnish with coriander leaves and serve hot.

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