Lazeez Lauki

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • 500 gm - bottle gourd (lauki)
  • 250 gm - khoya
  • 200 gm - curd
  • 100 gm - ghee/oil
  • 25 gm - poppy seeds
  • 25 gm - chironji
  • 8 no - cashew nuts
  • 2 no - onions (medium sized)
  • 1/2 tsp - chilli powder
  • 5 no - cardamoms (green)
  • 5 no - cloves
  • 1 blade - mace
  • 1 tsp - kewra water
  • a few springs - green coriander
  • a pinch - saffron
  • 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.
  • Blend well.
  • 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.

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