Bharwan Lauki

(Spiced Potato Stuffed Squash/Dudhi) 

Original post can be found here  

Prep Time: 20 mins
Cooking Time: 1 hr to 1 hr 30 mins
Serves: 5-6
Recipe Source: 660 Curries: The Gateway to Indian Cooking

For Dudhi Boats:
1 medium Dudhi/Bottle Gourd
2 tbsp Coriander Leaves, finely chopped
Salt to taste

For Potato Stuffing:
2 medium Potatoes (Russet or Yukon Gold), peeled, diced, cooked, drained and roughly mashed
½ cup Reserved Water from Potato
1 small Red Onion, finely chopped
1 inch ginger, finely chopped
¼ tsp Turmeric Powder
½ tsp roasted Cumin Powder
½ tsp Coriander Powder
1 tsp Deggi Mirch or ½ tsp Cayenne (Ground Red Chilli) + ½ tsp smoked sweet Paprika (adjust acc to taste)
½ tsp Jeera/Cumin Seeds (optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (optional)
½ tsp Sugar (optional)
½ tbsp Oil
Salt to taste

For Tomato Sauce:
1 can chopped Tomatoes
1 tsp Garam Masala (original recipe calls for Maharastrian Garam Masala)
½ tsp Kitchen King Masala (optional)
For the Dudhi Boats:
Trim the ends of dudhi and peel it with a vegetable peeler. Slit it length-wise in middle so that you are left with two long pieces. With a help of a spoon scoop out the seeds and the surrounding spongy mass carefully so that you are left with two dudhi ‘boats’.
Place this in a large sauce pan and add about a tsp of salt. Pour in water so that the dudhi is completely immersed and cover and cook for 5-7 mins till dudhi turns limp, little transparent and is tender. Remove it from a pan and gently place it in a large oven proof dish, scooped side facing up.

For the Potato Stuffing:
Mix in turmeric, jeera, coriander and deggi mirch powder with roughly mashed potatoes and keep aside.
Heat oil in pan and add cumin seeds. When it starts to sizzle, mix in finely chopped onion and ginger and kasuri methi if using. Sauté it on medium flame till onion turns light golden brown, around 2-3 mins.
Now mix in spiced potato and mix well. Add sugar and salt to taste. Cook for 4-6 mins till potato starts to stick to the bottom of pan forming a light thin brown layer.
Stir in ½ cup of reserved water and mix well. Cook for further 2-3 mins till all the water is absorbed and the flavours are blended.

For Tomato Sauce:
In a bowl, add garam masala and kitchen king masala with canned chopped tomatoes and mix well. Keep this aside.

For Assembling:
Preheat the oven at 350 F.
First stuff the potato filling in halved dudhis making sure to cover it well. Now pour in the tomato sauce covering the dudhi well, lifting them a little to allow the juices to run under and form a thin layer which will prevent the squash from drying out when baked.
Cover the dish with tin foil and bake it undisturbed for around one hour until the potatoes are warm and squash is tender and the tomatoes are softened.

To serve:
Cut each Potato stuffed Dudhi into 3 equal pieces and sprinkle chopped coriander laves before serving. I served it with simple Jeera Rice.

Other Dudhi recipes blogged so far

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