Besan Stuffed Lauki Curry Recipe - Bharwa Lauki

Besan stuffed lauki curry is a gluten-free side dish made by stuffing bottle gourd with the spicy besan mixture and served with a creamy tomato based gravy.

Recipe Source Link:https://www.mygingergarlickitchen.com/besan-stuffed-lauki-curry-video-recipe/

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RECIPE INGREDIENTS

» For Bottle Gourd Stuffing:

• 1 large sized bottle gourd / lauki / doodhi
• 1 cup chickpea flour / besan
• salt to taste
• 1/4 cup roasted and crushed peanuts
• 1 1/2 teaspoons sugar
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon garma masala powder
• 2 teaspoon fennel seeds
• 2 teaspoon dried mango powder / amchoor powder
• oil for brushing
• 1/8 cup water for sprinkle or as needed

» For Onion Tomato Gravy:

• 4 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic, finely chopped
• 3/4 cup onion puree
• 2/4 cup tomato puree
• salt to taste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric power
• 1.5 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 cup vegan cream or regular cream
• 2 tablespoons kasuri methi (dried fenugreek leaves)
• 1 tablespoon cilantro (coriander) leaves, chopped
• 1 tablespoon butter or almond butter
• 1/2 cup water, or as needed

RECIPE INSTRUCTIONS

» Prepare Lauki for Stuffing:

1. Peel bottle gourd, divide into two pieces. Remove seeds from the center to make a hollow.
2. Cut into thick roundels and soak in cold water for 10 minutes.
3. After 10 minutes, drain bottle gourd roundels onto a plate and set them aside.

» Make Lauki Stuffing:

1. Heat a non-stick pan, add besan and dry roast on medium heat until golden brown.
2. Turn the heat to low and add salt, chili powder, turmeric powder, garam masala powder, fennel seeds, crushed peanuts, sugar, and dried mango powder. Mix well and cook for a minute.
3. Sprinkle water and mix well until it turns into a crumbly dough.
4. Remove from the heat and transfer it into a bowl. Let it cool slightly.
5. Mix well with hands, while mashing slightly. Stuff lauki roundels with the besan mixture.

» Option 1 Baking:

1. Transfer stuffed roundels onto a baking tray and brush them with oil from both sides. Bake in 180°C pre-heated oven for 20-22 minutes.
2. Take them out of the oven, and let them cool slightly.

» Option 2 Frying:

1. Make flour batter by mixing 1/2 cup all-purpose flour, a pinch of salt, and water. The batter should be of pourable consistency. Dip stuffed lauki in flour batter and deep fry them.

» Make Onion Tomato Gravy:

1. Heat oil in another non-stick pan, add cumin seeds. When they start to splutter add chopped ginger-garlic. Sauté them for a minute and add onion paste.
2. Mix well and cook for 5 minutes.
3. Add tomato puree and cook covered for 3-4 minutes.
4. Add salt, chili powder, turmeric powder, coriander powder, and garam masala powder. Mix well until combined.
5. Add 1/4 cup of water and cook covered for 5-7 minutes.
6. Add vegan cream, chopped cilantro (coriander) leaves, Kasuri methi and mix well. Cook for a minute.
7. Add vegan butter and mix well. Simmer for a minute. Remove from heat.

» For serving:

1. Put some sauce on a serving plate, arrange the stuffed bottle gourd roundels over it and drizzle more sauce on top.
2. Serve immediately with garlic naan, tandoori roti, or paratha. Enjoy!

RECIPE NOTES

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