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Bharwa Lauki recipe | Rajasthani Stuffed Bottle Gourd | Bharwa Ghiya |
Tarla Dalal
19 November, 2014
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Bharwa Lauki recipe | Rajasthani Stuffed Bottle Gourd | Bharwa Ghiya |
Bharwa Lauki, or stuffed bottle gourd, is a testament to the culinary creativity in Indian kitchens, transforming a humble and often understated vegetable into a dish of exquisite flavor and texture. This recipe showcases a clever combination of a rich, aromatic stuffing encased within tender pieces of bottle gourd, all simmered in a luscious tomato-based gravy. It's a dish that beautifully balances the mildness of the gourd with the robust spices and savory notes of the filling and gravy.
The heart of Bharwa Lauki lies in its delightful stuffing. This particular recipe features a delectable mixture of crumbled paneer (Indian cottage cheese), finely chopped mixed nuts (almonds, cashews, pistachios), onions, ginger-green chilli paste, fresh coriander, and a blend of dry spices like dried mango powder, coriander powder, and chilli powder. A touch of cornflour is added to bind the mixture, ensuring it holds together well within the hollowed-out gourd pieces. This combination provides a wonderful contrast of creamy paneer, crunchy nuts, and aromatic spices.
The preparation of the bottle gourd itself is meticulous. A large bottle gourd is halved lengthwise, and its soft center is carefully scooped out to create cavities for the stuffing. These hollowed pieces are then cut into manageable lengths and par-cooked in salted water. This step is crucial as it tenderizes the gourd, making it easier to stuff and ensuring it cooks evenly later in the gravy without becoming mushy. Draining and allowing them to cool slightly prepares them for the next stage of filling.
Once the bottle gourd pieces are tender, they are generously stuffed with the prepared paneer and nut mixture. This requires a gentle hand to ensure the filling is packed well without breaking the delicate gourd pieces. The contrast between the subtle, slightly sweet bottle gourd and the savory, spiced filling is what gives this dish its unique character and makes it so appealing.
A rich and flavorful tomato gravy forms the bed for these stuffed gourds. Roughly chopped tomatoes are first cooked with water until soft, then blended into a smooth puree. This puree is then tempered in oil with whole spices like cinnamon and cloves, infusing it with warmth and depth. Further spices such as ginger-green chilli paste, coriander-cumin powder, chilli powder, garam masala, sugar, and salt are added, cooked until the gravy thickens and the flavors meld into a harmonious blend of sweet, spicy, and tangy notes.
Bharwa Lauki is particularly popular in North Indian cuisine, especially in states like Uttar Pradesh, Punjab, and Rajasthan. It's considered a special occasion dish in many households due to the effort involved in its preparation. It is typically served hot with various Indian breads like roti, chapati, naan, or paratha, allowing the bread to soak up the rich gravy. It can also be enjoyed with steamed rice or a mild pulao, making for a wholesome and satisfying meal. The garnish of fresh coriander adds a final touch of freshness and vibrant color before serving.
Tags
Preparation Time
15 Mins
Cooking Time
16 Mins
Total Time
31 Mins
Makes
4 servings
Ingredients
For The Stuffed Lauki
1 big bottle gourd (doodhi / lauki)
1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped mixed nuts (almonds , cashews and pistachios)
1/4 cup finely chopped onion
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1 tsp cornflour
salt to taste
For The Tomato Gravy
2 cups roughly chopped tomato
1 tbsp oil
1 small stick cinnamon (dalchini)
1/2 tsp ginger-green chilli paste
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/2 tsp garam masala
1 tsp sugar
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the stuffed lauki
- Combine all the ingredients, except the bottle gourd, in a deep bowl and mix well. Keep the stuffing aside.
- Cut the bottle gourd lengthwise to get two halves and scoop out the centre of both the halves. Cut each half into a 50 mm. (2?) long pieces. You will get approx. 10 pieces in all.
- Combine the bottle gourd pieces, salt and enough water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes or till the bottle gourd pieces are cooked. Drain well and keep aside to cool slightly.
- Divide the paneer stuffing into 10 equal portions and stuff each piece of bottle gourd with a portion of the filling. Keep aside.
For the tomato gravy
- Combine the tomatoes and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes. Allow it to cool slightly and blend in a mixer till smooth. Keep aside.
- Heat the oil in a non-stick kadhai, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
- Add the tomato mixture, ginger-green chilli paste, coriander-cumin seeds powder, chilli powder, garam masala, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
- Just before serving, place the stuffed bottle gourd pieces on a serving plate and pour the hot tomato gravy over it.
- Serve immediately garnished with coriander.
Bharwa Lauki ( Rajasthani Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 171 cal |
| Protein | 5.1 g |
| Carbohydrates | 10.9 g |
| Fiber | 3.5 g |
| Fat | 11.9 g |
| Cholesterol | 0 mg |
| Sodium | 13 mg |
Click here to view Calories for Bharwa Lauki ( Rajasthani Recipe)
The Nutrient info is complete
Foodie#438266
Sept. 23, 2021, 2:35 p.m.
nice try...
-8628.webp)
