Lauki musallam

Humble bottle gourd stuffed with the goodness of desiccated coconut, nuts and some other healthy ingredients making it Rich 'n' Royal!

Lauki Musallam

Ingredients :

• 500 gms lauki

For Stuffing:

• 50 gms peas
• 1 boiled potato
• Raisins Handful
• Cashews Handful
• Chopped green chillies (as per taste)
• 1/2 Bunch coriander leaves
• 1 tsp Cardamom powder 
• Salt As per taste
• 1/2 cup Mava/Khova 
• 2 tbsp Desiccated coconut powder 

For Gravy:

• 1 tbsp ghee
• 1 tsp Ginger 
• 4 Tomatoes pureed
• Cashew paste (soak 15-20 cashews and grind into a thick paste)
• 1/2 tsp cumin powder 
• Salt as per taste
• Red chilli powder as per taste
• 1/2 tsp Turmeric powder 
• 1/2 tsp Garam masala 
• 2 tbsp Whisked curd 
• 1/2 cup Water 
• 3-4 tbsp Fresh Cream 
• Few saffron strands

Method:

• Peel skin of Lauki. Scoop the pulp and prick with fork and apply salt, set aside for 30 mins.

• After 30 mins put this lauki to boiling water with pinch of turmeric and salt. Cover the lid and cook for 20-25 min or till lauki is half cooked.

• Mix all the stuffing ingredients mentioned above and carefully stuff this in the half lauki.

• Carefully cut into roundels and keep aside.

• Heat ghee in a non stick pan, saute ginger for  a minute, then add tomato puree. 
• Add cashew paste when tomatoes are half done and changes colour, keep stirring after you add cashew paste else it will stick to the bottom. 
• Add cumin powder, chilli powder and turmeric powderto the gravy and cook for 5 mins. Next add whisked curd, water and garam masala and cook for another 5 mins.
• Now add stuffed lauki into the gravy carefully (lauki should not be completely immersed in the gravy)

• Cover the lid and cook for 5-7 mins on medium flame or till done. Add fresh cream and mix. Switch off flame.
• Garnish with cashews and saffron strands.
• Serve hot with Chapattis, rice or naan.