Name: Shahi Lauki recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium bottle gourd; 2 tsp oil; 1/2 cup crushed cottage cheese; 1/2 tsp of mustard seeds; 6-7 curry leaves; 1 tbsp roasted oats flour; For crumb coat:; 2 tbsp roasted oats flour; 1/4 tsp deggi mirch; Pinch of salt; For gravy-; Vegetable oil 1 tbsp; Onion 1 1/2 sliced; Cashew nuts 6-7; Ginger-garlic paste 1 tsp; Milk or water 1 cup; Tomato puree 1/2 cup; Coriander powder 1 tsp; Red chili powder 1/2 tsp; Garam masala powder1/2 tsp; Chat masala 1/2 tsp (optional); Ginger chopped 1 tsp; Coriander leaves chopped 1 tbsp; Salt to taste; Fenugreek leaves crushed 1 tsp; Cream 1 tbsp

Ingredients Serving: 4

1 medium bottle gourd
2 tsp oil
1/2 cup crushed cottage cheese
1/2 tsp of mustard seeds
6-7 curry leaves
1 tbsp roasted oats flour
For crumb coat:
2 tbsp roasted oats flour
1/4 tsp deggi mirch
Pinch of salt
For gravy-
Vegetable oil 1 tbsp
Onion 1 1/2 sliced
Cashew nuts 6-7
Ginger-garlic paste 1 tsp
Milk or water 1 cup
Tomato puree 1/2 cup
Coriander powder 1 tsp
Red chili powder 1/2 tsp
Garam masala powder1/2 tsp
Chat masala 1/2 tsp (optional)
Ginger chopped 1 tsp
Coriander leaves chopped 1 tbsp
Salt to taste
Fenugreek leaves crushed 1 tsp
Cream 1 tbsp

Instructions

Peel the bottle gourd and cut into 3/4" of roundels.
Pressure cook for 5 minutes or for 1 whistle with salt and turmeric in 1 cup water or you can blanch it.
Strain it and let it cool. Now discard the seeds from the center.
For stuffing- crush the cottage cheese in a bowl add salt, 1/4 tsp chilly powder, 1/4 tsp garam masala and 1 tbsp oats flour for binding.
In a tadka pan, heat 1 tsp oil, add mustard seeds and curry leaves, when it crackle, add it to cottage cheese. Mix everything well.
Fill this stuffing in bottle gourd rings. Roast these rings with 1 tsp oil in non stick pan, till golden from both sides. Take them out and keep aside.
For Outer Layer: In a bowl add oats flour, deggi mirch and pinch of salt, mix well. Coat the Lauki rings with it.
For gravy: Heat the pan with 2 tbsp oil and saute with onion. Fry it when it is translucent in the colour.
Add cashew nuts, and fry it for another 4-5 minutes till the onion and cashew nuts is light golden in the color. Let it cool at the room temperature.
Take the cooled onion and cashew nuts in a grinder and grind it to make a fine paste. You can add water while grinding it.
Heat another pan with 1 tbsp oil and saute with ginger-garlic paste. Fry it till the raw smell gone from the paste.
Add tomato puree, red chili powder, coriander powder and garam masala powder. Cook the spices on a medium flame till it is slightly thick or till the oil separates.
Add ground onion and cashew nuts paste. Add chat masala and salt.
Mix it well, cook the spices on a medium to low flame till oil shows separately.
Add water and fenugreek leaves. Cook it on a medium flame for 4-5 minutes. Switch off the flame. Add cream, mix it well.
add bottle gourd rings in gravy. Garnish with coriander leaves and pickled ginger, enjoy with roti or naan. Or you can enjoy it as a snack with ketchup or sauce. Enjoy!

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