Bagara Lauki ( Bottle Gourd Masala Curry)

Last year I have got a lot of Bottle Gourd (Sorakaya) yield from my Garden. After making some family favorites with this vegetable and after distributing to friends and neighbors, there are still some more! When we thought the plant is done with its yield, for the unexpected rain in the fall season the plant determined to give some more until the first frost. As I got bored with the routine varieties of this winter squash vegetable, today I have twisted this in Bagara Style  by using the Spice powder i use for Bagara Baingan Curry and that resulted in Bagara Lauki! I have totally liked this variation and lentil spices used in this recipe gave a spicy twist to this. This can be served with Roti or White Rice or any Pulao Rice. Here is the recipe, Njoy!

Lauki - 1 medium ( Sorakaya)
Onion - 1 medium
Tomato - 2
Oil - 2 Tbsp
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tamarind Paste - 1 Tbsp
Cilantro - for garnish

Lentil Spice Powder:
Red Chili - 1
Chana Dal - 1 Tbsp
Peanuts  - 2 Tbsp
Sesame Seeds - 1 Tbsp
Coconut Powder - 2 Tbsp

Preparatory Steps:

  • Roast the red chili, Chana Dal, Peanuts, Sesame Seeds until they turn to light brown color. Let them cool off and grind in a small mixie jar into coarse powder. 
  • Chop the Onion and Tomato into small pieces and keep it aside. 
  • Wash and peel the Bottle Gourd, discard the seeds. Cut it into medium size cubes.
  • Saute the Bottle Gourd cubes in the non-stick pan in 1 tsp oil, until they become tender ( for 10 min)


  1. Heat the Heavy Bottom Pan ( i have used my pressure pan), add Oil to it. Once the oil is hot, add cumin seeds, mustard seeds. As they start spluttering, add finely chopped onion pieces. Add turmeric powder and saute them for 3 min. 
  2. Now add tomato pieces to the pan and mix with onions. Saute for 2 min. Add salt, red chili powder and coriander powder. let it simmer until it comes together. 
  3. Now add half cooked bottle gourd cubes to the gravy. Close the lid and cook for 5 min. 
  4. Now add Lentil Spice Powder and Tamarind paste. Add some water as needed to get some gravy. Now close the lid and cook for 15 min. After 15 min, the Bottle Gourd must be cooked very well becoming soft. Taste and adjust the seasonings. Top with Cilantro and Switch off the stove. 
  5. Transfer to Serving Bowl and server hot with Roti or Rice. 

Take a Close Peek!

More Lauki Recipes:

will be back with another twisted recipe
take care until then

Babycorn Paneer Pulao ( Step - by - Step)

I have made this Special Pulao for one of our potluck parties at work. Usually  I make Veg Pulao or Semya Pulao for office parties as they are quick one pot meals to serve the big crowds. As I got bored of those and wanted to try something new, ended up making this Fusion Rice Dish Baycorn and Paneer Pulao, and of course it made special appearance at the potluck and all of my colleagues Aww Ooohooed about this rice. Here is the recipe to make your own version, Njoy!

Babycorn and Paneer Pulao
Babycorn - 1 can ( I have used can, if you are using fresh take around 20)
Paneer - 1/2 block ( around 100 gm)
Mixed Veg - 1/2 cup
Onion - 1/2 ( medium)
Green Chili - 4 to 5
Cilantro - 1/2 cup (chopped)
Oil - 2 Tbsp
Butter - 2 Tbsp
Ginger Garlic Paste - 1 Tbsp
Basmati Rice - 4 cups ( raw)
Water - 8 cups
salt - 2 tsp
black pepper - 1/2 tsp
garam masala - 1/2 tsp

Pulao Masala Spices:
Cardamom - 1 pod
Clove - 4
Cinnamon - 3 ( 1 inch stick)
Cumin Seeds - 1/2 tsp
Star Anice - 2
Marati Mogga ( Capers) - 2
Jajikaya ( Whole Nutmeg) - 1

Preparatory Steps:
  • Wash and Drain Basmat Rice in Colander and leave it colander for 30 min, so that all the water is drained.
  • Chop Green Chilies and Onions in thin long strips.  Chop Paneer into thin square strips. Chop baby corn into half. Thaw Mixed Veg in microwave for 1 min. 
  • Have the Pulao Masala Spices Handy.

  1. Heat non-stick pan on stove and add 2 tbsp of butter. Once the butter melts add 2 tbsp of oil to the pan. Now Start adding Pulao Masala Spices to the pan in the oder of Cardamom, Cumin Seeds, Clove, Cinnamon, Star Anice, Marati Mogga. Break Nutmeg into pieces and add to the pan. Fry pulao spices for 1 min. 
  2. Now add chopped Green Chili, Onions to the Pan and mix with oil and fry for 2 min. 
  3. Add Ginger and Garlic Paste mix well with onions. Add chopped cilantro and keep the flame on low and simmer for 3 min. 
  4. Now add Baby Corn and Paneer to the pan and mix gently with onion mixture and sauté for 5 min. Add thawed mixed veg to the pan and mix well. Now add salt, black pepper to the vegetable mixture and stir it well so that vegetables are coated with spices.
  5. Add Drained Basmati Rice to the pan and mix with onion and vegetable mixture. Add Garam Masala to the rice and mix well. 
  6. Add 8 cups of water to the Rice Cooker and keep it on start. 
  7. Switch off the stove and transfer the rice to the Rice Cooker pot and close the lid and cook it until the rice is done. 
  8. Once the rice is done fluff the rice with fork and spread it in a wide bowl or plate for easy serving. As there are several vegetables and flavors in it, you can serve this Rice as it is or with Raita.


  • Adding Chopped Cilantro to the onion mixture in the beginning will add lot of subtle flavor to this rice.
  • While mixing the Babycorn and Panner with other veggies, do it gently so that Babycorn or Paneer will not break. 
  • You can add 1/3 cup of Yogurt to the vegetable mixture before adding the rice to the pan for additional creamy taste to this rice. 
  • Usually I use less salt as there are several veggies in this rice, adjust salt according to your taste. Taste the water after transferring the rice to rice cooker, if you feel like need more and add some salt to the water and mix it well, until you get the right taste.
  • Mixed Veg is optional, but i prefer to add to this rice as it will add some color and makes this rice beautiful contrasting with White Paneer and Baby corn. 
Step-By-Step Pictorial:

Paneer Squares are added to Onion and Cilantro Mixture.

Add Babycorn pieces to the Pan, after adding Paneer.

Once the Bbaycorn and Paneer becomes soft, add thawed Mixed Veg to the Pan. Add spices.

Add Drained Basmati Rice to veggie mixture. 

Mix Rice with veggies well and add Garam Masala and coat rice with masala spices.

Take a Close Peek, I know your mouth is watering now...! :-)

Never seen Pulao Spices that are mentioned here, No Worries refer to my Vegetable Pulao Recipe Here for visuals! :-)

More Related Categories:

Pulao Recipes  


Fusion Rice Dishes

will be back with another fusion recipe, until then take care!

Kodi Guddu Masala ~ Boiled Eggs in Gravy ~ Andhra Style

Today is Kanuma festival ( 2015) , is the only festival where we are allowed to cook or eat any meat dishes. As I don't have any chicken at home today, I have made this Egg Masala Curry. This is very simple masala curry cooked in Andhra Style by using Poppyseed, Coconut and CashewNut Masala. Here is the recipe, Njoy!

Boiled Eggs - 4
Oil - 1 Tbsp
Cinnamon - 1 inch
Clove - 2
Star Anice - 1
Mustard Seeds - 1 tsp
Onion - 1/2 medium
Tomato - 2
Ginger Garlic Paste - 1 tsp
salt - 1 tsp
Turmeric powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Grind Masala:
Poppy Seeds (Kush Kush) - 1 Tbsp
Cashew Nuts - 5
Coconut Powder - 2 Tbsp
Cilantro - 1 Tbsp

Preparatory Steps:
  • Heat the non-stick pan and add 1 tsp oil. Add 1/2 tsp turmeric powder. Make slight slits to Boiled Eggs with knife. Add Eggs to the pan and coat with oil fry for 2 min. 
  • Make the Tomato Puree by grinding the tomato pieces into smooth paste.
  • Soak Poppyseeds in the warm water for 15 minutes ( this makes them become soft which helps in grinding to get smooth paste)
  • Grind the ingredients under Grind Masala section and grind them to smooth paste. 

  1. In the same pan add 1 Tbsp oil. Once the oil is hot add masala spices in the order Cinnamon, Clove, Star Anice and Mustard Seeds. Once the mustard seeds splutter add chopped onion. saute for 2 min. 
  2. Add ginger garlic paste to the onions saute until the oil separates from the onion mixture. Add salt and turmeric powder to the onion mix and saute for 2 min. 
  3. Now add tomato puree to the pan and mix it with onions. mix it until it comes together. Add red chili powder and coriander powder. Mix everything well. Close the lid and simmer for 2 min.
  4. Add the ground masala to the pan and mix it well. Add some water as needed to make it more gravy. Close the lid and cook for 5 min. 
  5. Add boiled eggs to the gravy and simmer for 5 min. Finally add garam masala and mix well. Taste and adjust all the seasonings and switch off the stove, transfer to serving bowl, garnish with Cilantro. 

Serve Warm with Soft Roti or White Rice!

You don't have to settle with Egg like me on this Kanuma Festival, Browse here for all other Chicken Recipes:

will be back with another Andhra Recipe!
Happy Cooking until then!