Ingredients

For Stuffing

• Bottle gourd (lauki) :1 medium
• Gram flour (besan) : 2 tablespoons
• Ginger-garlic paste : 1 teaspoon
• Green chili : 1, finely chopped
• Turmeric powder : ¼ teaspoon
• Red chili powder : ½ teaspoon
• Coriander powder :1 teaspoon
• Garam masala : ½ teaspoon
• Salt : to taste
• Lemon juice :1 teaspoon
• Fresh coriander leaves : 1 tablespoon, chopped
• Oil : 2 tsp

For Gravy

• Oil :2 tsp
• Cumin seeds : ½ teaspoon
• Onion : 1 medium, finely chopped
• Tomatoes :2, finely pureed
• Ginger-garlic paste: 1 teaspoon
• Turmeric powder : ¼ teaspoon
• Red chili powder : ½ teaspoon
• Coriander powder :1 teaspoon
• Garam masala : ½ teaspoon
• Salt : to taste
• Water : ½ cup
• Fresh coriander : for garnish

Preparation

Peel the bottle gourd and cut into 2 or 3 large pieces (depending on size).

Scoop out the seeds carefully to create a hollow tube-like shape. Do not cut through.

Heat oil in a pan, add gram flour (besan), and roast until golden and aromatic.

Add ginger-garlic paste, green chili, turmeric, red chili powder, coriander powder, and garam masala. Mix well.

Season with salt and add lemon juice and chopped coriander. Mix into a crumbly stuffing.

Fill the hollow bottle gourd pieces with the prepared stuffing. Pack it firmly but leave some room for expansion.

Heat oil in a large pan or kadai. Add cumin seeds and let them splutter.

Add chopped onion and sauté until golden brown.

Add ginger-garlic paste and sauté for a minute.

Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until oil separates.

Add water and bring to a simmer.

Place the stuffed lauki pieces gently into the gravy. Cover and cook on low heat for 15-20 minutes, turning occasionally, until the lauki is tender.

Sprinkle garam masala and garnish with coriander leaves.

Notes

1. Avoid overstuffing the lauki to prevent breaking while cooking.
2. Adjust spices according to your taste.
3. You can add a dash of cream or cashew paste to make the gravy richer.