To start making Bharwa Lauki recipe, we first have to prepare the filling of Paneer Bhurji.
in a deep pot, heat a tablespoon of oil, add cumin seeds and let it crackle. Now add chopped onions and season until they become soft and translucent.
Once done, add chilli, grated cheese, salt, coriander powder, red chilli flakes and mix well. Cook for another 1-2 minutes and set aside to cool.
The next step is to make the stuffed lauki.
First, peel the gourd, add it to a large pot, add a tablespoon of salt and cook until the gourd is cooked. The container should be large enough to hold the entire gourd.
Now let the gourd cool. When done, use a ladle or fork to cut off the ends of the gourd and remove the pith inside.
Heat 2 tablespoons of oil in a pan and place the hollow gourd on top. Cook until skin is browned and crispy. Continue turning the gourd until all sides are golden brown.
Now add paneer to the gourd and cut into 1 inch thick slices. After cutting into thick slices, return the slices to the pot and cook. Cook them until browned on both sides.
The last step is to make the cream gravy.
Heat 1 tablespoon oil in a pan and add cumin seeds. Once they are spluttering, add the chopped onions until they are soft.
Now add chopped tomatoes and sauce until fully cooked. Once done, add turmeric powder, coriander powder, salt (to taste), remaining bulgi and the gourd core kept aside. Cook them correctly.
Once they start to separate, use a hand mixer to puree the mixture in the pot. Now add 1 cup of water and cook for few minutes.
Add sugar, kasoori methi and bottle gourd slices and cook until gravy thickens, garnish with chopped coriander leaves and cream.
Serve with Bharwa Lauki Lakhsuni Palak Dal, Palak Raita and pulka Daily meals.