2 (450 g (1 lb) each) Bottle gourd (lauki)
For the marinade:
1/2 cup (100 g) 3 1/2 oz Ghee
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
For the stuffing:
4 tbsp (60 g) 2 oz Ghee
1/2 cup (60 g) 2 oz Onions, finely chopped
150 g (5 oz) Cottage cheese (paneer), crushed
300 g (11 oz) Potatoes, boiled, peeled, grated
2 tsp (12 g) Ginger, finely chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
4 Green chillies
2 tsp (4 g) Garam masala
10 Almond (badaam)
1 tbsp (10 g) Raisins (kishmish)
Salt to taste
1 Juice of lemon
1/2 cup (60 g) 2 oz Onions, finely chopped
150 g (5 oz) Cottage cheese (paneer), crushed
300 g (11 oz) Potatoes, boiled, peeled, grated
2 tsp (12 g) Ginger, finely chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
4 Green chillies
2 tsp (4 g) Garam masala
10 Almond (badaam)
1 tbsp (10 g) Raisins (kishmish)
Salt to taste
1 Juice of lemon
For the curry:
2 tbsp (30 g) 1 fl oz Ghee
400 g (14 oz) Tomatoes, blanched, pureed, strained
1 tbsp (25 g) Brown onion paste
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Garam masala
400 g (14 oz) Tomatoes, blanched, pureed, strained
1 tbsp (25 g) Brown onion paste
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Garam masala
method
1. Wash, peel, and cut the ends of the bottle gourd. Core the length of each and keep aside. Mix all the ingredients for the marinade and rub into the bottle gourd inside and out. Keep aside for 1 hour.
2. Heat the ghee in a non-stick pan; fry the bottle gourd evenly and keep aside to cool.
3. For the stuffing, heat the ghee in a wok (kadhai); saute the onions. Add the cottage cheese and stir-fry for a few minutes. Add the grated potatoes and the remaining ingredients, saute for another 10 minutes. Remove from heat. Keep aside to cool.
4. Stuff each bottle gourd with the prepared mixture.
5. For the curry, heat the ghee in a thick-bottomed pan; add all the ingredients and bring to the boil.
6. Place the stuffed bottle gourd in the curry, cover the pan and seal the edges with dough. Cook on low heat for 6-7 minutes.
7. Remove from heat, slice the bottle gourd into 1 1/2 inch thick rounds, arrange on a serving platter and pour the curry on top.
8. Serve hot with roti.
2. Heat the ghee in a non-stick pan; fry the bottle gourd evenly and keep aside to cool.
3. For the stuffing, heat the ghee in a wok (kadhai); saute the onions. Add the cottage cheese and stir-fry for a few minutes. Add the grated potatoes and the remaining ingredients, saute for another 10 minutes. Remove from heat. Keep aside to cool.
4. Stuff each bottle gourd with the prepared mixture.
5. For the curry, heat the ghee in a thick-bottomed pan; add all the ingredients and bring to the boil.
6. Place the stuffed bottle gourd in the curry, cover the pan and seal the edges with dough. Cook on low heat for 6-7 minutes.
7. Remove from heat, slice the bottle gourd into 1 1/2 inch thick rounds, arrange on a serving platter and pour the curry on top.
8. Serve hot with roti.
serving amount
serves: 4
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