Bharwan Lauki

Bharwan Lauki veg


Prep: 25 minutes


Cook: 20 minutes


Method: Moderate


Course: Main Course

Main Course

Type: Indian

The not so popular lauki gets a delicious make over when cooked this way


  • 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


  • 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.
  • Cut off thin slices from either end of the bottle gourd and scoop out pulp from one end.
  • Fill it with the potato mixture and then cut into thin slices.
  • Heat 1 tbsp oil in a non-stick pan, place the slices on it and sear both sides.
  • Heat sufficient water in a steamer. Place the bottle gourd slices on a perforated plate, place it in the steamer and steam till soft.
  • 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.
  • 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.
  • Arrange the bottle gourd slices on a serving platter, pour gravy over them, garnish with coriander leaves and serve hot.