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500 gm -
250 gm - khoya
200 gm -
100 gm - ghee/oil
25 gm -
25 gm -
8 no -
2 no -
1/2 tsp - chilli powder
5 no -
5 no -
1 blade -
1 tsp - kewra water
a few springs - green coriander
a pinch -
salt to taste
How to Make Lazeez Lauki
Wash and peel the gourd.
If it is too long, then cut into two halves.
Remove the pith with a thin long blade knife.
Prick the outside uniformly with a fork.
Apply a tsp of salt all over and keep aside for 15 minutes.
Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste.
Fry cashew nuts and chironji separately in ghee till it turns pink in color and remove it.
Coarsely, chop cashew nuts and keep in a separate kadhai.
Crumble khoya and keep stirring till it turn to a pinkish hue.
Mix the fried nuts in it and keep aside.
Grind cloves, cardamoms and mace to a paste.
Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd.
Pat the gourd dry and fry it in the ghee previously used.
Evenly brown all over.
Drain ghee and remove.
Now in the khoya, add 1 tsp of salt and 2 tbsp of curd.
Stuff the mixture inside the gourd.
In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water.
Also, add the chilli powder and salt and blend well.
Grease a lagan, spread the curd mixture and apply the remaining ghee on it.
Then, cover with lid and place live charcoal fire on it.
Also, apply low heat from below.
Cook for 30 minutes or till the gourd is done.
Serve hot on a platter garnished with sprigs of coriander.
Carve round sliced while serving.
Tastes delicious with chapati or warqi paratha.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.