Laukee Bharwan Khaas is a North Indian recipe, made using bottle gourd, khoya, yoghurt, chiraunji and cashews. This recipe is an ideal dish for occasions like pot luck and kitty parties. Try out this easy and quick to make recipe.
500 gm bottle gourd
200 gm yoghurt (curd)
25 gm chiraunji
2 medium red onion
5 green cardamom
2 tablespoon mace powder
1 pinch saffron
1 pinch salt
250 gm khoya
25 gm poppy seeds
1/4 teaspoon powdered red chilli
1 teaspoon kewra
100 gm ghee
1 sprig coriander leaves
Wash and peel the gourd. Remove the pith with a sharp knife prick the outside uniformly with a fork.
Apply a teaspoon of salt all over it and keep aside for 15 mins. Finely slice the onions and fry them to a golden brown. Grind the fried onions to a smooth paste.
Fry the cashew and chironjee in the same ghee to a pink color and remove. Crumble the khoya and saute it over slow fire till it turns pink. Mix in the fried nuts and keep aside.
Grind the cloves cardamom and mace to a paste. Lightly roast the poppy seeds and grind to a smooth paste. Pat the gourd dry and fry in the ghee used previously. Evenly brown all over.
Remove and drain the excess ghee. Add 2 tbsp curd and ½ tsp salt to the khoya mix and blend well. Stuff this inside the gourd.
In the remaining curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in the kewra water, chili powder and salt and blend well.
In a heavy bottom pan, add the curd mix, powder remaining ghee and place the gourd in it. Cover and cook for 20 mins on slow fire till the gourd is done.