Lauki Nazakat is a vegetarian Awadhi recipe made with bottle gourd which truly reflects the rich and royal nature of the Mughlai Cuisine.
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 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 from ghee and drain on an absorbent paper.
Cut the stuffed lauki into small roundels.
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.
Now add cashewnut 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.
Add coriander powder, red chili 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.