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

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

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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$16.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of