Bharwa Lauki or Stuffed Lauki, is an elaborate preparation of the bottle gourd. Lauki is always prepared in the simplest of ways, tastes equally good in this rich creamy gravy, stuffed with paneer bhurji. A usually disliked vegetable, will for surely make it to your list of favourite dishes with this preparation.
I have tried and achieved a creamy consistency of the gravy without using high calorie ingredients like cream and cashews. That makes this guilt free as well.
For Paneer Bhurji
1 cup – Paneer crumbed
1 tsp – Jeera
1 no – Onion, finely chopped
1/2 – Bell pepper, finely chopped
1 no – Green chilly, finely chopped
1 tsp – Coriander powder
1 tsp – Red chilly flakes
Ingredients for the gravy
1 no – Bottle Gourd/Lauki ( very tender and slim)
2 nos – Onion
2 nos – Tomato, well ripened
1 tsp – Red chilly powder
1/4 tsp – Turmeric powder
1 tsp – Coriander powder
1 tsp – Jeera
4 tbsp – Oil
1 tbsp – Sugar
1 tbsp – Kasoori methi
Salt to taste
Salt to taste
1 tsp – Cream ( optional) and Coriander leaves for garnishing
Method
For the Bhurji
In a deep pan, heat a tbsp of oil. Add jeera and let it crackle. then add onion and saute it till the onion sweats. Add crumbled paneer, salt, coriander powder, Red chilly flakes and give it a good mix. Cook it for a minute or two and set aside for it to cool.
For the Lauki
Peel the gourd.
Boil water along with a tbsp of salt in a deep Vessel. Deep enough to hold the full gourd. Once the water starts boiling, place the gourd in it and let it boil till the gourd is cooked. Do not overcook.
Let the gourd cool. Cut the ends of the gourd. Using a long spoon or fork remove the pith of the gourd. Save the pith for later use. The gourd should resemble a hollow pipe now.
Heat two tbsps on oil on a tawa. Place this hollow gourd on it and let the skin turn brown and crisp up. keep turning the gourd till it is golden brown on all around. Fill the Paneer bhurji . Slice the gourd into 1inch thick slices. Put the slices back on the tawa and let them brown on both sides. Set the pieces aside.
In a deep pan, heat the oil. Add jeera and let it crackle. Keep the flame high and add onions and saute it till it browns. Add chopped tomatoes and saute till it sweats. Add turmeric, red chilly powder, coriander powder, salt to taste, the remaining paneer bhurji (incase its leftover), and the lauki pith and cook till the tomatoes are completely cooked and the mixture is brown and the oil seperated. At this point use a hand blender and make a paste of this mixture. Add 1 cup water and boil it for a couple of minutes.
Add sugar, kasoori methi and slices of the gourd and boil it till the gravy thickens.
Garnish it with coriander leaves and Cream ( incase of using) and serve it with roti.
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