Stuffed Lauki

I am sure lauki is not everyone’s favourite vegetable’s.

But I am sure if you are using my recipe for creating stuffed lauki then no one can complain and happily going to finish off their portion.

Do try this recipe with the humble lauki.

Stuffed Lauki (Bottle Gourd)

1 medium bottle gourd (lauki/doodhi ) (Clean the bottle gourd remove the skin.Cut the bottle gourd lengthwise to get two halves and scoop out the center of both the halves. Cut each half into a 4” long pieces. You will get approx. 4 pieces in all.
1 cup scoop out portion of lauki ( Use the seeds too if they are soft and chewable)
1/4 cup finely chopped onions
5-6 cloves of garlic
1/2 tsp dried mango powder (amchur)
1/2 tsp Black Pepper powder

For The Tomato Paneer Gravy and Stuffing
1 big Tomato chopped finely
1/2 cup crumbled Paneer (cottage cheese)Paneer – 1/2 cup ( grated) ( You can use freshly prepared home made paneer too by adding half a lemon juice into ½ liter boiled milk then strain the curdled milk and collect the paneer after the whey is sepated from the paneer )
3 tbsp oil
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp coriander-cumin seeds powder
2 tsp chilli powder
1 tsp garam masala
1 tsp cumin
1 tsp sugar
salt to taste
Water as required

Prepare a paste of scoop out portion of lauki, onion, garlic, ginger and tomato.

For Garnishing
2 tbsp finely chopped fresh coriander leaves
2 tbsp crumbled paneer


For the stuffed lauki
Take a deep bottomed pan.
Add water and salt .Boil the water.
Then add the lauki( bottle gourd) pieces.
Cover with a lid and cook on a medium flame for 4 to 5 minutes or till the bottle gourd pieces are cooked.
Take care not to over cook the bottlegourd.
Drain well and keep aside to cool slightly.

For the Tomato Paneer Gravy and stuffing
Heat a kadhai. Add oil.
Then add cumin and wait till the cumin stops crackling.
Then add the prepared masala of scooped out lauki.
Add coriander-cumin seeds powder, chilli powder, dried mango powder ,black Pepper powder , garam masala, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes.
Add a little water.
Saute till masala is done . Then add the paneer .
Mix well and then remove from heat.
At the time of serving, place the boiled bottle gourd pieces on a serving plate and stuff the tomato paneer masala into them and pour the remaining tomato paneer masala in the serving dish.

Serve immediately garnished with fresh coriander leaves and crumbled paneer.

Enjoy with chapati or rice.


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