Masaledar Nariyal Lauki

Bottlegourd cooked in coconut and tamarind pulp gravy. This is a Sanjeev Kapoor exclusive recipe.

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


  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.).
  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.
  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.
  4. 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