Friday, 23 September 2011

Bharwan ghiya in Cashew nut Gravy

Stuffed Bottle Gourd in Cashew Gravy (Bharwaan Lauki)

Bottle gourd (lauki), 8" long 2
Step I :
Ginger (adrak) paste 1 ¾ tsp
Garlic (lason) paste 1 ¾ tsp
Lemon (nimbu) juice 1 tsp
Turmeric (haldi) powder 1 tsp
Red Chilli 1 tsp
Salt to taste
Cooking oil for trying 4 cups
Step II :
Ghee 1 / ¾tbsp
Cumin (jeera) seeds 1 tsp
Green chilles, deseeded, finely chopped 2
Ginger, 1" piece, finely chopped 1
Carrots (gajar), peeled, finely chopped ½ cup
French beans, stringed, finely chopped ¼ cup
Potatoes, medium-sized, boiled,
Peeled, mashed 3
Cashew nuts (kaju), roasted, crushed 12
Raisins (kishmish), finely chopped 12
Salt to taste
Clove (laung) powder ½ tsp
Black peppercorns (sabut kaali mirch),
Crushed ¼ tsp
Lemon juice 1 tsp
Green corianer (hara dhaniya),
Finely chopped ¼ cup
Step III :
Yoghurt (dahi) ¾ cup
Garlic paste 1 ¾ cup
Coriander (dhaniya) powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Ghee ¼ cup
Cashew nuts, roasted, blended with
Water to a fine paste 20
Salt to taste
White pepper (safed mirch) powder ½ tsp
Clove powder ½ tsp
Rose petal (gulaab pankhri) powder ½ tsp
Vegetable stock ½ cup
Green coriander, chopped 1 tbsp

Method :
Peel the bottle gourd, cut off both ends scoop the insides with a peeler. Mix the step 1 ingredients (except oil) in a bowl. Rub the paste both inside and outside the bottle gourd and keep aside for 30 minutes. Heat the oil in a wok on medium heat; fry the bottle gourd for 4-5 minutes or until it rises to the surface. Increase heat to high and continue to fry until the gourd is golden brown and fully cooked. Remove to a strainer to drain excess oil. Retain oil for future use. Heat the ghee (step II) in a pan on mediam heat; add cumin seeds. When the seeds begin to pop, add cashew nuts and raisins; mix well. Add the remaining ingredients of step II and continue to stir and roast until the moisture dries up. Remove to a bowl and set aside to cool. Once cool, stuff the bottle gourd with the filling. Mix the yoghurt (step III) with garlic, coriander; red chilli, and turmeric powders. Heat the ghee in a pan on medium heat; add the yoghurt mixture and stir and roast until fat appears on side. Add the cashew paste and salt and continue to stir and roast until fat appears on the sides. Add the remaining ingredients (except green coriander) and stir and roast until the mixture is thick and homogenous. Preheat oven to 180°C / 350°F. arrange the stuffed gourd on an overproof serving platter. Pour the gravy over it and heat in the oven for 5-7 minutes. Remove, garnish with green coriander and serve. *Preparation time: 1 hour 45 mins. Serves: 4

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