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Bharwa Lauki ( Healthy Subzis)

Bharwa Lauki ( Healthy Subzis)
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Forget the bland taste of lauki now. . . Stuff it with a low fat paneer mixture and cook in a spicy tomato gravy for a pleasant surprise!
  • For The Lauki
  • peeled ash gourd
  • ½ tsp salt
  • 1 tsp oil
  • To Be Mixed Into A Filling
  • ½ cup grated low fat paneer (cottage cheese)
  • ¼ cup finely chopped onions
  • 1 tsp ginger green-chilli paste
  • 2 tbsp chopped coriander (dhania)
  • ½ tsp dried mango powder (amchur)
  • ½ tsp coriander (dhania) powder
  • ½ tsp chilli powder
  • 1 tbsp finely chopped mixed dry fruits
  • 1 tsp cornflour
  • salt to taste
  • For The Gravy
  • 2 tsp oil
  • 1 small stick cinnamon (dalchini)
  • 3 cloves (laung / lavang)
  1. For the lauki:
  2. Combine the white pumpkin, salt and 1 cup of water in a pressure cooker and pressure cook for 1 whistle.
  3. Allow the steam to escape before opening the lid.
  4. Cut the white pumpkin horizontally into 2 equal portions.
  5. Scoop out the inside pulp, discard it and keep the white pumpkin shell aside.
  6. Stuff both the scooped out white pumpkin shells with the prepared filling and keep aside.
  7. Heat the oil in a non-stick pan and shallow-fry both the stuffed pumpkins till brown spots appear on both the sides. Remove and keep aside.
  8. For the gravy:
  9. Heat the oil in a non-stick kadhai, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.
  10. Add the tomato purée, ginger-green chilli paste, coriander powder, chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.
  11. Add ¼ cup of water and bring to boil. Keep aside.
  12. How to proceed:
  13. To serve, cut the stuffed white pumpkins into 25 mm. (1") thick slices and place them on a serving dish.
  14. Pour the hot gravy over the stuffed white pumpkin slices.
  15. Serve hot garnished with coriander.
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