Name: Potato Stuffed Squash (Bharwan Lauki)
Yield: Serves 6
Cuisine: India
Ingredients: 2 medium-size russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; 2½ teaspoons coarse kosher or sea salt; 1 medium-size to large (1½ to 2 pounds) bottle gourd squash (see box); 2 teaspoons coriander seeds, ground; 1 teaspoon cumin seeds, ground; 1 can (14.5 ounces) diced tomatoes; 1 small red onion, finely chopped; 2 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 tablespoon finely chopped fresh ginger; 2 teaspoons Maharashtrian garam masala; ½ teaspoon ground Deggi chiles (see box); or ¼ teaspoon cayenne (ground red pepper) mixed with ¼ teaspoon sweet paprika; ¼ teaspoon ground turmeric

Raghavan Iyer

Potato Stuffed Squash

Bharwan Lauki

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Festive-looking, unusual, and a definite party-pleaser, these potato-stuffed squash halves are a cinch to make, and you can assemble them up to two days before you plan to serve them. And did I say it was delicious?

Ingredients

1 medium-size to large (1½ to 2 pounds) bottle gourd squash (see box)
2½

Asia
India
Main course
Starter
Gluten-free
Vegan
Spicy

Method

Preheat the oven to 350°F.
Cut off and discard the stem and heel ends of the squash. Peel the squash with a vegetable peeler and cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or a melon baller, creating firm-f

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method