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Bharwa Lauki ( Rajasthani Recipe)


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Housewives in rajasthan create exciting dishes out of what seem the most common vegetables, herbs and spices. This recipe is another such classic example. Bottle gourd (or white pumpkin) stuffed with spicy paneer is tossed in a flavourful tomato based gravy. Although curds are used to prepare most rajasthani gravies, the use of tomato provides an interesting twist and a delightful variation to recipes. You can use boiled potatoes instead of paneer for the stuffing to make an altogether different recipe.

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Makes 4 servings
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For The Lauki
250 gms bottle gourd (doodhi / lauki)
1/2 tsp salt
2 tbsp oil

To Be Mixed Into A Filling
1/2 cup grated paneer (cottage cheese)
1/4 cup onions , finely chopped
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
1/4 cup mixed dry fruits
1 tsp cornflour
salt to taste

For The Gravy
3 medium tomatoes , pureed
1 small stick cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp ginger-green chilli paste
1 tsp coriander (dhania) powder
2 tsp chilli powder
1/2 tsp garam masala
1 tsp sugar
1 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

For the lauki

  1. Peel the pumpkin, place it in a pressure cooker with 1 cup of water and the salt. Pressure cook for 1 whistle and cool.
  2. Scoop out the inside pulp of the pumpkin. Discard the pulp and keep the scooped pumpkin aside.
  3. Stuff the scooped out pumpkin shell with the filling mixture and keep aside.
  4. Heat the oil in a pan and shallow fry the stuffed pumpkin till brown spots appear on all the sides. Remove and keep aside.

For the gravy

  1. Heat the oil in a pan, add the cinnamon and cloves and fry for 1 minute. Add the tomato purée, ginger-green chilli paste, coriander powder, chilli powder, garam masala, sugar and salt and simmer till the oil separates.
  2. Add ¼ cup of water and bring to a boil. Keep aside.

How to proceed

  1. To serve, cut the stuffed pumpkin into 25 mm. (1") thick slices and place them on a serving dish.
  2. Pour the hot gravy over stuffed the pumpkin slices.
  3. Garnish with the coriander and serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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