Lazeez Lauki

• 500 gm: Bottle gourd (Lauki)
• 250 gm: Khoya
• 200 gm: Curd
• 100 gm: Ghee/oil
• 25 gm: Poppy seeds
• 25 gm: Chironji
• 8-10: Cashew nuts
• 2 medium sized: Onions
• ¼ tsp: Chilli powder
• 5-6: Cardamoms (green)
• 5 pcs: Cloves
• 1 blade: Mace
• 1 tsp: Kewra water
• A few springs: Green coriander
• A pinch: Saffron
• Salt to taste

1. Wash and peel the gourd. If it is too long, then cut into two halves. Remove the pith with a knife with a thin and long blade. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for 15 minutes.
2. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste.
3. Fry cashew nuts and chironji separately in same ghee to a pink colour and remove.
4. Coarsely chop cashew nuts and keep in a separate kadhai.
5. Crumble khoya and keep stirring till it turn to a pinkish hue. Mix the fried nuts in it and keep aside.
6. Grind cloves, cardamoms and mace to a paste.
7. Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd.
8. Pat the gourd dry and fry it in the ghee previously used. Evenly brown all over. Drain ghee and remove.
9. Now in the khoya, add ¼ teaspoon of salt and 2 tablespoon of curd. Blend well. Stuff the mixture inside the gourd.
10. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water. Also add the chilli powder and salt and blend well.
11. Grease a lagan, spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook for 30 minutes or till the gourd is done.
12. Serve hot on a platter garnished with sprigs of coriander.
13. Carve round sliced while serving. Tastes delicious with chapati or warqui paratha..