How to make Masaledar Nariyal Lauki -
Bottlegourd cooked in coconut and tamarind pulp gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd, Coconut Scraped
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Masaledar Nariyal Lauki checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Spicy Baingan-Cook Smart Spinach And Cheese Pie Bathue Ki Subzi Gogi Rajma
Masaledar Nariyal Lauki Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masaledar Nariyal Lauki Recipe
Bottle gourd 1 medium
Coconut Scraped 1 cup
Coriander seeds 2 tablespoons
Garlic 4-6 cloves
Whole dry red chilli 3
Black peppercorns 18-10
Cloves 4-6
Cinnamon 1 inch stick
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Ginger 1 1/2 inch piece
Oil 2 teaspoons
Asafoetida a pinch
Mustard seeds 1 teaspoon
Curry leaves 8-10
Onion chopped 1 large
Tamarind pulp 1 1/2 tablespoons
Salt to taste
Method
Step 1
Dry roast coriander and cumin seeds. Grind them along with ginger, garlic, whole red chillies, black peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (Reserve one tablespoon of scraped coconut for garnish.).
Step 2
Keep the paste aside. Heat oil in a pan. Add asafoetida and mustard seeds. Once they begin to crackle, add curry leaves and chopped onion. Sauté for two minutes and add bottle gourd pieces. Cook for five minutes.
Step 3
Add the ground paste dissolved in one and a half cups of water. Stir and bring it to a boil. Dissolve tamarind pulp in water if it is too thick. Add to the gravy. Add salt and mix well. Cover and cook till done.
Step 4
Serve hot garnished with the reserved scraped coconut.
Nutrition Info
Calories : 778 Kcal
Carbohydrates : 9.8 gm
Protein : 50.1 gm
Fat : 59.6 gm
Other : 29.8 gm
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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.
