• Stuffed Lauki Masala
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INGREDIENTS


Stuffed Lauki Masala

Servings - 2 - 3

INGREDIENTS
Bottle gourd - 650 grams
Boiling water
Oil - 1 teaspoon
Cumin - 1 teaspoon
Onions - 50 grams
Bell pepper - 50 grams
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Grated paneer - 250 grams
Oil - for frying
Oil - 15 milliliters
Cumin - 1 teaspoon
Onions - 100 grams
Tomato - 200 grams
Turmeric - 1/4 teaspoon
Water - 250 milliliters
Oil - 2 teaspoons
Bay leaf - 1
Green cardamom - 2 pods
Ginger garlic paste - 1 1/2 teaspoons
Salt - 1/4 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1/4 teaspoon
Coriander - 1 tablespoon
Fresh cream - for garnishing
Coriander - for garnishing

PREPARATION


1. Take a bottle gourd and peel the skin.
2. Scoop out the bottle gourd from inside. (See Video)
3. Heat 1 litre water in a pan, add the bottle gourd in it.
4. Cover it with lid and boil for about 2 - 3 minutes.
5. Open the lid and remove it from heat.
6. Heat 1 teaspoon oil in a skillet, add 1 teaspoon cumin and stir well.
7. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 50 grams bell pepper and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well.
11. Now, add 250 grams grated paneer and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take the bottle gourd and stuff it with prepared paneer mixture.
15. Heat some oil in a pan and shallow fry these until dark brown in color from all sides.
16. Remove it from heat and cut it into pieces. Keep aside.
17. Heat 15 milliliters oil in a pan, add 1 teaspoon cumin and stir well.
18. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
19. Now, add 200 grams tomato and mix it well.
20. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
21. Add 1/4 teaspoon turmeric and stir well.
22. Add 250 milliliters water and mix it well.
23. Bring it to a boil.
24. Remove it from heat and transfer this into a blender.
25. Blend it into a puree. Keep aside.
26. Heat 2 teaspoons oil in a skillet, add 1 bay leaf, 2 pods green cardamom, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
27. Then, add the blended puree in it and mix it well.
28. Cook for 5 - 7 minutes on medium heat.
29. Add 1/4 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon paprika and mix it well.
30. Add 1 tablespoon coriander and mix it well.
31. Cook for another 3 - 5 minutes on medium heat.
32. Remove it from heat.
33. Pour the gravy into the serving dish.
34. Add the prepared lauki pieces in it.
35. Drizzle some fresh cream on top of it.
36. Garnish with coriander.
37. Serve hot.