Bharwa Lauki Recipe – Stuffed Bottle Gourd
Bharwa Lauki, a North Indian specialty, brings together the subtle flavor of bottle gourd (lauki) with a rich, creamy gravy and a flavorful stuffing of paneer bhurji. This dish is a delightful way to introduce a nutritious and often overlooked vegetable into your familyβs meals, and it may just become your new favorite. The unique combination of spices, along with the soft paneer filling, makes Bharwa Lauki a savory treat. Paired with some warm phulka, dal, or raita, this dish is perfect for a wholesome lunch.
Recipe Overview
- Cuisine: North Indian
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1 whole, medium-sized |
| Onions (chopped) | 2 medium |
| Tomatoes (finely chopped) | 2 medium |
| Red Chilli powder | 1 tsp |
| Turmeric powder (Haldi) | 1/4 tsp |
| Coriander powder (Dhania) | 1 tsp |
| Cumin seeds (Jeera) | 1 tsp |
| Oil (for cooking) | 4 tbsp |
| Sugar | 1 tbsp |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tbsp |
| Salt | To taste |
| Fresh coriander leaves (chopped) | 3 sprigs |
For the Paneer Bhurji (Stuffing)
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 1 cup, crumbled |
| Cumin seeds (Jeera) | 1 tsp |
| Onion (finely chopped) | 1 medium |
| Green Bell Pepper (Capsicum) | 1/2, finely chopped |
| Green Chilli | 1, finely chopped |
| Coriander powder (Dhania) | 1 tsp |
| Red Chilli flakes | 1 tsp |
| Salt | To taste |
| Fresh cream | 1 tsp |
Instructions
Step 1: Prepare the Paneer Bhurji (Stuffing)
- Heat the Oil: In a deep pan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and allow them to crackle.
- SautΓ© Onions: Add the chopped onions to the pan and sautΓ© until they turn soft and translucent.
- Add Vegetables and Spices: Stir in the chopped bell pepper (capsicum), crumbled paneer, salt, coriander powder, and red chili flakes. Mix everything well and cook for an additional 1-2 minutes. Set the mixture aside to cool.
Step 2: Prepare the Bottle Gourd (Lauki)
- Peel and Boil: Peel the bottle gourd and place it in a large vessel of water. Add a tablespoon of salt to the water and bring it to a boil. Let the gourd cook until it becomes soft (approximately 15-20 minutes).
- Cool the Gourd: Once the bottle gourd is cooked, remove it from the water and set it aside to cool.
- Hollow the Gourd: Once the gourd has cooled down, cut off the ends and carefully remove the pith from the center using a spoon or fork. Be gentle to avoid breaking the gourd.
Step 3: Cook the Stuffed Bottle Gourd
- Brown the Gourd: Heat 2 tablespoons of oil in a pan over medium heat. Place the hollowed-out bottle gourd in the pan. Cook it on all sides until it becomes golden brown and crispy.
- Stuff the Gourd: Once the gourd has browned, carefully stuff it with the prepared paneer bhurji mixture. Slice the stuffed gourd into 1-inch thick rounds.
Step 4: Prepare the Gravy
- SautΓ© Spices and Onions: In a separate pan, heat 1 tablespoon of oil. Add the cumin seeds and allow them to crackle. Then, add the chopped onions and sautΓ© them until they turn soft and golden brown.
- Add Tomatoes and Cook: Add the chopped tomatoes and sautΓ© until they turn soft and release oil. This should take about 5-6 minutes.
- Spice It Up: Once the tomatoes are cooked, add turmeric powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add Bhurji and Gourd Pith: Stir in the leftover paneer bhurji mixture and the pith from the gourd that you set aside earlier. Cook for another 5 minutes until everything is well combined.
- Blend the Gravy: Once the mixture begins to separate from the oil, use a hand blender to puree the gravy in the pan, making it smooth and creamy. Alternatively, transfer it to a blender and blend it there.
- Simmer: Add 1 cup of water to the mixture and bring it to a simmer. Let it cook for a few minutes to thicken.
- Final Touches: Stir in sugar, kasuri methi, and the stuffed bottle gourd slices. Let it cook for another 5 minutes, allowing the flavors to meld together.
Step 5: Garnish and Serve
- Garnish: Once the gravy has thickened, turn off the heat. Garnish the dish with freshly chopped coriander leaves and a drizzle of fresh cream.
- Serve: Serve this rich and creamy Bharwa Lauki with hot Lahsuni Palak Dal, Palak Raita, and Phulka for a complete and satisfying meal.
Tips for a Perfect Bharwa Lauki
- Boiling the Lauki: Be sure not to overcook the bottle gourd while boiling it. It should be tender but not mushy, as it will be cooked further in the pan.
- Stuffing Variations: You can experiment with other fillings like mashed potatoes or mixed vegetables if you want to try something different from the paneer bhurji stuffing.
- Gravy Consistency: Adjust the consistency of the gravy by adding more or less water depending on your preference for thicker or runnier gravies.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~8g |
| Carbohydrates | ~20g |
| Fat | ~18g |
| Fiber | ~4g |
| Sodium | ~500mg |
| Sugar | ~5g |
(Note: Nutritional values are approximate and can vary based on specific ingredients used.)
This Bharwa Lauki recipe combines traditional Indian spices with the versatility of bottle gourd to create a dish thatβs both comforting and exciting. Perfect for a nutritious lunch, this dish is sure to impress your family and guests alike with its bold flavors and creamy texture.
