Bharwa Lauki ( Healthy Subzis Recipe)

Forget the bland taste of lauki now. . . Stuff it with a low fat paneer mixture and cook in a spicy tomato gravy for a pleasant surprise!

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 servings

For The Lauki
250 gms (approx.) bottle gourd (doodhi / lauki)
1/2 tsp salt
1 tsp oil

To Be Mixed Into A Filling
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 chopped mixed dry fruits
(cashew nuts , sultanas , almonds)
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
2 tsp oil
salt to taste

For The Garnish
2 tbsp chopped corriander (dhania)

For the lauki

1. Peel the white 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, discard it and keep the scooped white pumpkin aside.
3. Stuff the scooped out white pumpkin shell with the filling mixture and keep aside.
4. Heat the oil in a non-stick 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 non-stick pan, add the cinnamon and cloves and fry for 1 minute.
2. Add the tomato purée, ginger-green chilli paste, coriander powder, red chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.
3. Add ¼ cup of water and bring to a boil. Keep aside.

How to proceed

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