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ELEMENTS:
1 bottle gourd, average-sized
FOR THE STUFFING:
250 g panner, grated
20 pieces cashew nuts, kaput
15 raisins, kaput
4 tbsp coriander leaves, chop up
1 tsp auburn, chop up
1 tsp green chillies, thinly chop up
½ tsp pepper powder
1 tsp salt
PROCESS:
1. Skin the gourd and slice into two pieces.
2. Add a bit of salt and a small amount of water and pressure cook for one whistle.
3. Take away the seeds and make all the elements of the stuffing jointly and fill the ground with this stuffing.
4. Cook the stuffed gourd in small amount water till it turns spongy. Set away.
5. To make the gravy, first crush the tomatoes and stay the blend away.
6. Heat ghee in a saucepan and append cloves, cardamoms, bay leaves and cumin seeds to it.
7. Add ginger and green chillies, fry well and append the tomato puree. Cook fine.
8. Add the remain spices ands mix well. Add water and alter the consistency.
9. Mix in a little corianders leaves and mix well.
10. Now slice the cooked stuffed gourd into in a circle pieces and decant hot gravy over it.
11. Get rid of, decorate with the remaining chop up coriander leaves and dish up warm with paranthas.