500 gms - Bottle gourd (Lauki)
250 gms - Khoya
200 gms - Curd
25 gms - Poppy seeds
25 gms - Chironji
8 nos - Cashewnuts
2 nos - Onions
¼ tsp - Chilli powder
5 nos - Green cardamoms
5 nos - Cloves
1 no - Mace
1 tsp - Kewra water
A pinch saffron
100 gms - Ghee/oil
Salt to taste
2 Tsp - Coriander leaves
Cooking Instructions :
- Wash and peel the gourd, and if too long then cut into two halves, remove the seeds.
- Prick the outside uniformly with a fork, apply a teaspoon of salt all over and keep aside for 15 minutes.
- Fry the finely sliced onions to a golden brown and grind to a paste.
- Fry the cashewnuts and chironji separately in same ghee to a pink colour and remove.
- Coarsely chop the cashewnuts and keep in a separate kadhai, crumble the khoya and keep stirring till it turns pink.
- Mix the fried nuts in it and keep aside. Grind the cloves, cardamoms and mace to a paste.
- Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd. Pat the gourd dry and fry in the ghee, brown them
- In the khoya, add ¼ teaspoon of salt and 2 tablespoon of curd, blend well and stuff inside the gourd.
- In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water, add the chilli powder and salt and blend well.
- Grease a pan, spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below.
- Cook for 30 minutes or till the gourd is done. Serve hot on a platter garnished with sprigs of coriander. Carve round sliced while serving. Tastes delicious with chapati or warqui paratha..