Bharwa Lauki

Boiled bottle gourd stuffed with protein packed paneer and topped with tangy tomato gravy. Vitamin A and C from tomatoes makes the dish more nutritious


For the stuffed lauki

  • Bottle gourd – 1 large
  • Low fat paneer – ½ cup, grated
  • Onion – ¼ cup, finely chopped
  • Ginger green chilli paste – 1 tsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Dry mango powder – ½ tsp
  • Coriander powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Salt to taste

For the tomato gravy

  • Tomato – 2 cups, roughly chopped
  • Oil – 2 tsp
  • Cinnamon – 1 small stick
  • Cloves – 3
  • Ginger green chilli paste – ½ tsp
  • Coriander cumin seeds powder – 1 tsp
  • Chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – ½ tsp
  • Sugar – ½ tsp
  • Salt to taste
  • Coriander leaves – 2 tbsp, finely chopped


  • For the stuffing, combine all the ingredients except the bottle gourd in a bowl and mix well. Keep aside.
  • Cut the bottle gourd lengthwise into two halves. Scoop out the centre portion. Cut each half into 2 inch long pieces.
  • In a deep pan, add the bottle gourd pieces, salt and water. Cover with a lid and cook on a medium flame for 4-5 mins. Once done, drain the water and keep aside to cool slightly.
  • Stuff each bottle gourd pieces with a portion of the paneer filling. Keep aside.
  • In a deep pan, add 2 cups of chopped tomato and 1 cup of water. Mix well and cook on a medium flame for 5-7 mins. Allow it to cool slightly and blend in a mixer till smooth.
  • Heat 2 tsp oil in a kadhai, add the cinnamon and cloves. Saute on a medium flame for a few seconds.
  • Add the tomato mixture, ginger – green chilli paste, coriander – cumin seeds powder, chilli powder, turmeric powder, garam masala, sugar and salt. Mix well and cook on a medium flame for 4-5 mins, while stirring occasionally. Keep aside.
  • Just before serving, place the stuffed bottle gourd pieces on a serving plate and pour the hot tomato gravy over it.
  • Garnish with coriander leaves and serve hot.

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