Masaledar Nariyal Lauki Bottlegourd cooked in coconut and tamarind pulp gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Apr 2016 in Recipes Course New Update Main Ingredients Bottle gourd, Coconut Scraped Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Masaledar Nariyal Lauki 1 medium Bottle gourd 1 cup Coconut Scraped 2 tablespoons Coriander seeds 4-6 cloves Garlic 3 Whole dry red chilli 18-10 Black peppercorns 4-6 Cloves 1 inch stick Cinnamon 1/2 teaspoon Turmeric powder 1 teaspoon Cumin seeds 1 1/2 inch piece Ginger 2 teaspoons Oil a pinch Asafoetida 1 teaspoon Mustard seeds 8-10 Curry leaves 1 large Onion chopped 1 1/2 tablespoons Tamarind pulp to taste Salt Method 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.). 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. 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. Serve hot garnished with the reserved scraped coconut. Nutrition Info Calories 778 Carbohydrates 9.8 Protein 50.1 Fat 59.6 Other Fiber 29.8 gm #Coriander seeds #Onion Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article