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.
