IngredientsBottle gourd (lauki/ghia/doodhi) – ½ kg cheese – 200g boiled potatoes – 200g cloves – 2 cinnamon powder – 1 cardamoms – 2 yoghurt – 1 cup cream – ½ cup khoya – 50g almonds – 50g black pepper powder – 1 tsp desi ghee – 2 tbsp Rock salt (sendha namak) – to taste
Peel the bottle gourd and cut into ½ thick slices. Carefully cut out the pith of each slice so that you have clean circles left with you. Heat the ghee in a pan and shallow fry the rings for 1 minute on each side and set aside. Grate the cheese and the boiled potatoes. Season with salt and pepper and stuff inside the gourd rings. Shallow fry the stuffed rings till golden on each side. In the same ghee add the cloves, cardamom and cinnamon . Add the khoya and saute for 1 minute on reduced flame. Add the beaten yoghurt and cook stirring continuously till it starts simmering. Add 1cup water and bring to a boil. Allow to simmer for 4-5 minutes till it thickens a little. Add the cream and season with salt and pepper. Remove from fire and add the golden bottle gourd rings. Serve hot.