Bharwan Lauki

About Bharwan Lauki

Ingredients

• Medium bottle gourd (lauki/doodhi) 1
• Potatoes, boiled, peeled and mashed 1 cup
• Low fat cottage cheese (paneer), grated 1 cup
• Black pepper powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Dried fruits, chopped 3 tsps
• Green chilli paste 1 tsp
• Cornflour 1 tbsp
• Sunflower oil 3 tbsps
• Medium onions, chopped 2
• Cumin seeds 1 tsp
• Cloves 5 to 6
• Cinnamon 1 inch
• Ginger paste 1½ tsps
• Salt to taste
• Dried mango powder (amchur) ½ tsp
• Tomato puree 3 tbsps
• Sugar 2 tsps
• Fresh coriander leaves, chopped 1 tbsp

How to Make Bharwan Lauki (Stepwise Photos)

Method

1. Take potatoes, cottage cheese, ½ tsp black pepper powder, ½ tsp red chilli powder, ½ tsp garam masala powder, dried fruits, green chilli paste and cornflour in a bowl and mix well.
2. Cut off thin slices from either end of the bottle gourd and scoop out pulp from one end.
3. Fill it with the potato mixture and then cut into thin slices.
4. Heat 1 tbsp oil in a non-stick pan, place the slices on it and sear both sides.
5. Heat sufficient water in a steamer. Place the bottle gourd slices on a perforated plate, place it in the steamer and steam till soft.
6. To make gravy, heat remaining oil in a non-stick wok. Add onions, cumin seeds, cloves, cinnamon and ginger paste and saute for 2-3 minutes.
7. Add salt, remaining black pepper powder, remaining red chilli powder, remaining garam masala powder, amchur and tomato puree and mix well. Add sugar and cook till the oil begins to leave the masala.
8. Arrange the bottle gourd slices on a serving platter, pour gravy over them, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps