by: Akshayam

Instead of the usual stuffed bottle gourd that is served with tomato gravy and as a side dish for rice or Indian bread, I tried this with a continental twist, using minimal herbs and baking it. Turned out to be the main dish.


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serves: 3

1 bottle gourd (Lauki) - (tender and slim)

Salt to taste

1/4 tsp Haldi -

Stuffing :

1 cup Crumbled Paneer -

2 medium Potatoes - (Boiled and mashed)

Salt to taste

Crushed black Pepper to taste

1 tsps Chili powder - 1/2

1 tsps Italian herbs/ Dried Oregano - 1/2 (Tip - Preserve the oregano sachets the Pizza guy gives you!!)

Gravy :

3 medium Tomatoes - (Blanched and puréed)

2 tbsps Capsicum - (chopped)

2 tbsps Olive oil -

Salt to taste

1 tsp Chili powder -

1 tsp Italian herbs / oregano -

Other ingredients :

slices Cheese or grated processed cheese

Italian herbs/oregano for garnishing

Nutrition Facts

Servings Per Recipe: 3

Amount per Serving

Calories: 301

  • Total Fat: 20.6 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 44.5 mg
  • Sodium: 755.5 mg
  • Total Carbs: 21.8 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 6.7 g
  • Protein: 11.1 g

how is this calculated?

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1.  Wash, peel and slice the bottle gourd into 1 inch thick pieces. Bring water to boil in a saucepan and add some salt and haldi. Drop in the lauki roundels and cover-cook till 3/4th tender. Do not let them become too soft. We will be baking them later. Drain the excess water and keep aside.

2.  Meanwhile, to prepare the stuffing, in a bowl, mix together grated paneer, the mashed potato, salt, chili powder and herbs. Take care to leave no lumps.

3.  For the gravy, heat oil in a pan and add the tomato purée. Add salt to taste, chili powder and let cook.

4.  When half done, add the capsicum and let cook along with the gravy for 4-5 minutes. Again, it's ok to leave the gravy 3/4th done as we will be baking this as well. Finally, add the herbs and give it one last stir. Remove and keep aside.

5.  Now let's start assembling the dish. Fill the stuffing carefully into the lauki discs. Place them on a baking dish. Pre-heat the oven @ 180 deg C.

6.  Drop a spoonful of gravy on top of each lauki disc. Finally sprinkle the processed cheese or cheese slices. Bake @ 200 deg C for about 4-5 minutes. Reduce temperature to 170-180 deg C and bake for 7-8 minutes more or till cheese starts bubbling and becomes golden brown.

7.  Remove from the oven and serve hot with toasted bread.

Cooks' note:
Make sure to cook the bottle gourd to only 3/4th stage.
Do not over cook the gravy as post baking it might taste a bit burnt.
Since I use the microwave, the baking times might vary as compared to a conventional oven.

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Angelo K


that looks extremely delicious