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

This is an exclusive website recipe.

Main Ingredients : Bottle gourd (lauki/doodhi), Ghee

Cuisine : Hyderabadi

Course : Main Course_Veg

Lauki Mussalam

Lauki Mussalam Recipe - How to make Lauki Mussalam


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Bottle gourd (lauki/doodhi) 2 medium

  • Ghee 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


  • 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


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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