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

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

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.