Do your loved ones think that lauki is a punishment for their taste buds? Ah, then surprise them with Shahi Bharwa Lauki and see how they gorge on their not so favourite vegetable! Here is how to make it.
We often tend to see lauki or bottle gourd as a very common vegetable.
Saute it quickly and serve it as a side with phulkas and that’s about it, right?
There are so many exotic dishes and desserts that you can prepare by cooking or stuffing lauki that you would seriously not believe me!
Initially, even I thought that bottle gourd can be used for serving just a sabzi, but I was so wrong.
Gourd including bottle gourds by the virtue of its nutrition is extremely salubrious and enriching.
Having said that I used it for making luscious Al Yakhni – a Kashmiri accompaniment that is made using fresh lauki.
Moreover, just like Lauki Nazakat, Shahi Bharwa Lauki is a rich take on how a royal makeover can be given to a vegetable as humble as lauki.
Made by stuffing boiled lauki with dry fruits, khoya, paneer, masalas, Shahi Bharwa Lauki mind you, also has a finely rich gravy that would grow on you.
It is not a minutes recipe, it would require both your time and attention but trust me, serving Shahi Bharwa Lauki to your guests or loved ones this Diwali is going to be so worth it!
Though you must have already tried Lauki ki Chutney, Lauki ka Thepla, Lauki ki Kheer, Lauki ka Halwa, Lauki ki Barfi already, Shahi Bharwa Lauki is an all-new soothing recipe that I highly recommend to you this season.
So, take out fresh dry fruits, buy creamy Khoya and Paneer and whisk up some magic to prepare Shahi Bharwa Lauki for the festive dinner! And do spread the word, okay?
Shahi Bharwa Lauki Recipe
- 1 Bottle Gourd (Small Size)
- Ghee for frying
- ½ cup Paneer (Grated)
- ½ cup Khoya (Grated)
- ½ cup Boiled Potato (Grated)
- 4-5 Cashew Nuts (Chopped)
- 8-10 Raisins
- 1 tablespoon Chironji
- 1 tablespoon Fresh Coriander (Chopped)
- 1 teaspoon Green Chilli (Chopped)
- ½ teaspoon Garam Masala Powder
- Salt to taste
- ¼ teaspoon White Pepper Powder
For the gravy
- 2 tablespoon Ghee
- 1 tablespoon Vegetable Oil
- 3-4 Black Peppercorns
- 3-4 Black Cardamom
- 3-4 Green Cardamom
- 3-4 Cloves
- 2 teaspoon Ginger Garlic Paste
- 2 tablespoon Cashewnut Paste
- 2 tablespoon Khoya
- ½ cup Curd
- 1 cup Brown Onion
- 2 tablespoon Tomato Puree
- 2 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoon Fresh Cream
- 3-4 drops Kewra Essence
- 2 tablespoon Fresh Coriander (Chopped)
- Wash the lauki and peel the outer skin.
- Remove the pith of the lauki using a knife. Be careful to keep the outer covering intact. It must look like a cylinder.
- Heat water in a big pot and boil the lauki for 5-6 minutes.
- Drain and let it dry for a few minutes.
- Mix all the remaining ingredients for stuffing in a bowl.
- Stuff this mixture inside the boiled lauki.
- Heat ghee in a pan and shallow fry the lauki on low heat from all the sides till it is slightly browned.
- Remove the lauki from the pan and drain on an absorbent paper.
- Cut the stuffed lauki into small roundels.
- Keep aside.
For the Gravy
- Heat oil and ghee in a karahi.
- Add black peppercorn, black cardamom, green cardamom and cloves and fry for a few seconds.
- Add ginger garlic paste and fry for a minute.
- Add cashew nut paste, khoya and curd and fry for a minute.
- Add crushed browned onions and tomato puree and half a cup of water and cook for a minute.
- Remove the pan from heat and let the masala cool.
- Add the masala in a blender and blend to make a smooth gravy. Pour the gravy back in the pan.
- Add coriander powder, red chilli powder, turmeric powder and salt and half cup of water and cook for 3-4 minutes.
- Add fresh cream and kewra essence and cook for another minute.
- To serve, arrange the stuffed lauki roundels in a serving plate.
- Pour the gravy on top.
- Serve hot with Saffron Pulao or laccha Paratha.