Round Loki (bottle gourd variant) is fresh and light, perfect for making fritters, curries, or koftas. Green Garden ensures its premium quality and freshness.
 
Recipe You Should Definitely Try:
 
How to Make Stuffed Round Lauki – Bharwa Lauki in Onion-Tomato Gravy**
 
 Ingredients:
 
For Lauki Preparation:
Round bottle gourds – 2 to 3 medium (tinda-shaped lauki)
Salt – a pinch
Water – to blanch or pressure cook
Peel and scoop out the inside using a spoon or melon baller. Don’t break the bottom. Keep the scooped flesh for the stuffing.
For the Stuffing:
Scooped lauki flesh – finely chopped
Besan (gram flour) – 2 tbsp
Onion – 1 small, finely chopped
Ginger-garlic paste – 1 tsp
Green chili – 1 chopped
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Amchur (dry mango powder) – ½ tsp
Salt – to taste
Oil – 1 tbsp
Fresh coriander – chopped
For the Gravy:
Onion – 1 large, pureed or finely chopped
Tomatoes – 2 large, pureed
Ginger-garlic paste – 1 tsp
Cumin seeds – ½ tsp
Turmeric – ½ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Salt – to taste
Oil – 2 tbsp
Water – as needed
 
 Method:
 
1. Prepare the Laukis:
Peel round lauki and gently scoop out the center (don’t cut through).
Blanch them in hot water or pressure cook for 1 whistle with a pinch of salt. Drain and keep aside.
2. Make the Stuffing:
Heat 1 tbsp oil. Add chopped onion, green chili, and ginger-garlic paste. Sauté till golden.
Add the scooped lauki flesh and cook till soft.
Add turmeric, red chili, coriander powder, amchur, and salt. Mix well.
Add besan and roast for 2–3 mins till fragrant.
Add fresh coriander. Let mixture cool slightly.
Stuff this masala tightly into the lauki shells.
3. Prepare the Gravy:
Heat oil. Add cumin seeds.
Add onion and sauté till golden. Add ginger-garlic paste and cook 1 min.
Add tomato puree, turmeric, red chili, coriander powder, and salt.
Cook until oil separates. Add a bit of water to adjust consistency.
4. Assemble and Simmer:
Place the stuffed lauki into the simmering gravy.
Cover and cook for 8–10 minutes on low flame, turning gently once or twice.
Add garam masala and simmer for 2 mins more.
5. Garnish:
Chopped coriander
A spoon of fresh cream or ghee (optional)
 
Pairs With:
 
Tandoori roti, chapati, or jeera rice
Boondi raita or salad on the side
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