How to make Bharwan Lauki with Kadhi -
Khoya adds a shahi touch to this stuffed bottle gourd served with kadhi
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Yogurt (दही)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Bharwan Lauki with Kadhi checkout Lauki Aloo Matar, Lauki Kiwi Masala, Lauki aur Wadiyon ki Sabzi, Doodhi Bhopda Bhaji . You can also find more Main Course Vegetarian recipes like Parwal Shahi Bisi Bele Hullianna Continental Vegetable Baingan Keema Bharta
Bharwan Lauki with Kadhi Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bharwan Lauki with Kadhi Recipe
Bottle gourd (lauki/doodhi) 1 medium
Yogurt 1 cup
Amaranth (rajgira) flour 2 tablespoons
Paneer 100 grams
Potatoes boiled and peeled 2 tablespoons
Khoya 2 tablespoons
Salt to taste
Crushed black peppercorns 1 1/2 one-inch pieces
Oil
Method
Step 1
Peel bottle gourd, cut into thick roundels and remove seeds from the center to make a hollow.
Step 2
Grate cottage cheese and potatoes into a bowl. Add khoya, salt and 1 tsp crushed peppercorns and mix well, mashing lightly.
Step 3
Stuff the bottle gourd roundel centres with the cottage cheese-khoya mixture.
Step 4
Heat oil in a non-stick pan, add cloves, cardamoms and cinnamon and sauté for a minute. Place stuffed bottle gourd roundels in the pan, cover and cook till the underside turns brown.
Step 5
Put yogurt into another bowl, add amaranth flour, salt and remaining crushed peppercorns and mix well. Add ½ cup water and whisk well to make a smooth batter.
Step 6
Uncover the pan, flip the bottle gourd pieces, cover and cook they are done similarly on the other side.
Step 7
Pour the yogurt mixture in another non-stick pan, and cook, stirring continuously, till the mixture thickens. Add fresh cream and mix well. Simmer for a minute.
Step 8
Put some of the kadhi on a serving plate, arrange the stuffed bottle gourd roundels over it and serve immediately. Serve the remaining kadhi as required.
Nutrition Info
Calories : 1167 Kcal
Carbohydrates : 76.6 gm
Protein : 35.4 gm
Fat : 80.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
