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Lazeez Lauki

Bottle gourd cooked in a rich cashewnut and mawa gravy This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Bottle gourd, Fresh Coriander leaves
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Lazeez Lauki

  • 1 medium Bottle gourd
  • to taste Fresh Coriander leaves
  • 2 medium Onions
  • 1/2 medium bunch Fresh coriander leaves
  • 1/2 cup Ghee
  • 8 Cashewnuts
  • 1 tablespoon Sunflower seeds (charoli/chironji)
  • 1 cup Mawa (khoya) grated
  • 1 cup Yogurt
  • 5 Cloves
  • 5 Green cardamoms
  • 1 blade Mace
  • 1 tablespoon Poppy seeds (khuskhus/posto)
  • a few strands Saffron (kesar)
  • 1 tablespoon Kewra water
  • 1/4 teaspoon Red chilli powder

Method

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  1. Wash and peel gourd and if it is too long, cut into two and further halve them. Remove the pith with a knife with a thin and long blade or a long spoon. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for fifteen minutes.
  2. Peel, wash and thinly slice onions. Clean, wash and chop coriander leaves. Heat two tablespoons of ghee in a pan and fry onions till golden brown. Cool and grind to a paste.
  3. In the same pan fry cashewnuts and chironji separately to a pink colour. Chop cashewnuts coarsely. Place in a thick-bottomed pan with khoya and heat gently, stirring continuously, till it turns pinkish. Mix in the fried chironji.
  4. Cool and add salt to taste and two tablespoons of yogurt and mix well. Grind cloves, cardamoms and mace to a fine powder. Lightly roast poppy seeds and grind to a paste using one tablespoon of yogurt.
  5. Pat dry the gourd and fry in the ghePat dry the gourd and fry in the ghee used earlier. Fry till it is evenly browned all over. Drain well and remove. Fill in the cashewnut mixture in the hollow.
  6. In the remaining yogurt mix onion paste, poppy seed paste, spice powder and saffron dissolved in kewra water. Add red chilli powder and salt and blend well.
  7. Grease a shallow thick-bottomed pan, spread the yogurt mixture and remaining ghee on it. Put the gourd on this mixture and cover with a lid. Place on low heat and place a live charcoal on top of the lid.
  8. Cook for thirty minutes or until done. Garnish with chopped coriander leaves. Carve into round slices and serve hot.

Nutrition Info

Calories 1886
Carbohydrates 56.3
Protein 92.1
Fat 143.5
Other Fiber 15.7 gm
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