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Lauki Mussalam

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Bottle gourd cooked stuffed with khoya and masala and served with a rich cashew gravy

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Lauki Mussalam

Main Ingredients

Bottle gourd (lauki/doodhi), Ghee

Cuisine

Hyderabadi

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Bottle gourd (lauki/doodhi)
    2 medium
  • Ghee
    to deep fry
  • For marinade
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Lemon juice
    2-3 tablespoons
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • FOR FILLING
  • Mawa (khoya) grated
    1 cup
  • Cashewnuts
    15-20
  • Ghee
    4 tablespoons
  • Onions finely chopped
    2 medium
  • Potatoes boiled and mashed
    5-6 medium
  • Ginger chopped
    1 inch piece
  • Green chillies finely chopped
    4
  • Fresh coriander leaves
    a few sprigs
  • Almonds blanched and halved
    8-10
  • Sunflower seeds (charoli/chironji)
    1 tablespoon
  • Raisins
    2 tablespoons
  • Garam masala powder
    1/2 teaspoon
  • Salt
    to taste
  • Lemon juice
    2 tablespoons
  • For gravy
  • Cashewnut paste
    1/4 cup
  • White butter
    2 tablespoons
  • Fried onion paste
    1/2 cup
  • Red chilli powder
    1 teaspoon
  • Yogurt whisked
    1 cup
  • Garam masala powder
    1 teaspoon

Method

Step 1


Remove stems, wash, peel and cut ends of the bottle gourds and halve them. Core the length of each bottle gourd piece, leaving half-inch walls to form tubes. Combine all the ingredients of the marinade, rub the bottlegourd inside out with this marinade and keep aside for fifteen to twenty minutes.

Step 2


Heat ghee in a kadai, drain and deep-fry the marinated bottle gourd pieces on medium heat till cooked. Drain onto an absorbent paper and cool. To prepare the filling, sauté khoya in a thick-bottomed pan till light brown. Remove and keep aside.

Step 3


Chop eight to ten cashewnuts roughly and halve the rest. Keep the halved cashewnuts aside for garnishing. Heat ghee in a kadai, add chopped onions and sauté till pink.

Step 4


Add the mashed potatoes, khoya, ginger, green chillies, coriander leaves, roughly chopped cashewnuts, almonds, sunflower seeds, raisins, garam masala powder and salt and sauté for two to three minutes.

Step 5


Transfer the mixture onto a plate. When cool, add lemon juice, mix well and keep aside. Gently stuff the filling into each piece of fried bottle, compress to ensure it is firmly packed. Set aside.

Step 6


To prepare gravy heat butter in a kadai. Add cashewnut paste and sauté for two to three minutes or till light pink. Add fried onion paste and red chilli powder and continue to sauté for a minute.

Step 7


Add one cup of water, stir and simmer on low heat for two to three minutes. Add yogurt, salt and garam masala powder. Cook for a minute and remove from heat.

Step 8


Arrange the stuffed bottlegourd in a serving dish. Pour gravy on top. Garnish with halved cashewnuts and serve hot.

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