Lauki Mussalam Recipe - Bottle gourd cooked stuffed with khoya and masala and served with a rich cashew gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd, Mawa

Cuisine : Indian

Course : Main Course Vegetarian

Lauki Mussalam

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Or try out these recipes from Indian Cuisine like Mixed Raita, Sweet Potato and Sago Kheer, Apple aur Ginger ki Chutney, Mixed Vegetable Gravy,

Lauki Mussalam Recipe Card

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Lauki Mussalam

  • Bottle gourd 2 medium

  • Mawa to deep fry

  • For marinade

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Lemon juice 2-3 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • FOR FILLING

  • Mawa (khoya) grated 1 cup

  • Cashewnuts 15-20

  • Ghee 4 tablespoons

  • Onions finely chopped 2 medium

  • Potatoes boiled and mashed 5-6 medium

  • Ginger chopped 1 inch piece

  • Green chillies finely chopped 4

  • Fresh coriander leaves a few sprigs

  • Almonds blanched and halved 8-10

  • Sunflower seeds (charoli/chironji) 1 tablespoon

  • Raisins 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • For gravy

  • Cashewnut paste 1/4 cup

  • White butter 2 tablespoons

  • Fried onion paste 1/2 cup

  • Red chilli powder 1 teaspoon

  • Yogurt whisked 1 cup

  • Garam masala powder 1 teaspoon

Method

Step 1

Remove stems, wash, peel and cut ends of the bottle gourds and halve them. Core the length of each bottle gourd piece, leaving half-inch walls to form tubes. Combine all the ingredients of the marinade, rub the bottlegourd inside out with this marinade and keep aside for fifteen to twenty minutes.

Step 2

Heat ghee in a kadai, drain and deep-fry the marinated bottle gourd pieces on medium heat till cooked. Drain onto an absorbent paper and cool. To prepare the filling, sauté khoya in a thick-bottomed pan till light brown. Remove and keep aside.

Step 3

Chop eight to ten cashewnuts roughly and halve the rest. Keep the halved cashewnuts aside for garnishing. Heat ghee in a kadai, add chopped onions and sauté till pink.

Step 4

Add the mashed potatoes, khoya, ginger, green chillies, coriander leaves, roughly chopped cashewnuts, almonds, sunflower seeds, raisins, garam masala powder and salt and sauté for two to three minutes.

Step 5

Transfer the mixture onto a plate. When cool, add lemon juice, mix well and keep aside. Gently stuff the filling into each piece of fried bottle, compress to ensure it is firmly packed. Set aside.

Step 6

To prepare gravy heat butter in a kadai. Add cashewnut paste and sauté for two to three minutes or till light pink. Add fried onion paste and red chilli powder and continue to sauté for a minute.

Step 7

Add one cup of water, stir and simmer on low heat for two to three minutes. Add yogurt, salt and garam masala powder. Cook for a minute and remove from heat.

Step 8

Arrange the stuffed bottlegourd in a serving dish. Pour gravy on top. Garnish with halved cashewnuts and serve hot.

How to make Lauki Mussalam

Step 1

Remove stems, wash, peel and cut ends of the bottle gourds and halve them. Core the length of each bottle gourd piece, leaving half-inch walls to form tubes. Combine all the ingredients of the marinade, rub the bottlegourd inside out with this marinade and keep aside for fifteen to twenty minutes.

Step 2

Heat ghee in a kadai, drain and deep-fry the marinated bottle gourd pieces on medium heat till cooked. Drain onto an absorbent paper and cool. To prepare the filling, sauté khoya in a thick-bottomed pan till light brown. Remove and keep aside.

Step 3

Chop eight to ten cashewnuts roughly and halve the rest. Keep the halved cashewnuts aside for garnishing. Heat ghee in a kadai, add chopped onions and sauté till pink.

Step 4

Add the mashed potatoes, khoya, ginger, green chillies, coriander leaves, roughly chopped cashewnuts, almonds, sunflower seeds, raisins, garam masala powder and salt and sauté for two to three minutes.

Step 5

Transfer the mixture onto a plate. When cool, add lemon juice, mix well and keep aside. Gently stuff the filling into each piece of fried bottle, compress to ensure it is firmly packed. Set aside.

Step 6

To prepare gravy heat butter in a kadai. Add cashewnut paste and sauté for two to three minutes or till light pink. Add fried onion paste and red chilli powder and continue to sauté for a minute.

Step 7

Add one cup of water, stir and simmer on low heat for two to three minutes. Add yogurt, salt and garam masala powder. Cook for a minute and remove from heat.

Step 8

Arrange the stuffed bottlegourd in a serving dish. Pour gravy on top. Garnish with halved cashewnuts and serve hot.

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