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Bottle Gourd Mussallam


Bottle Gourd Mussallam

Bottle Gourd Mussallam



Recipe Servings


Recipe Cook Time


Bottle gourd marinated and stuffed with potatoes. A rich gravy with dry fruits, yogurt, nutmeg and cardamom poured over it and served.


  • 1 bottle gourd (ghiya)

    1 tsp garlic paste

    1 tsp ginger paste

    1 tsp turmeric

    2 tsp red chilli powder

    Juice of a lemon

    1 potato

    2 Tbsp oil

    3 Tbsp desi ghee

    1 cup chopped onions

    1 Tbsp chopped ginger

    1 tsp chopped green chillies

    2 tsp chopped kishmish

    1 bowl chopped almond flakes

    1 cup crushed cashew nuts

    1 Tbsp khoya

    1 tsp sunflower seeds

    1/2 cup cashew paste

    1 cup whisked yoghurt

    1/2 tsp fennel powder

    1/4 tsp mace powder

    1/4 tsp nutmeg powder

    1/4 tsp green cardamom powder




Peel and cut bottle gourd into four large round pieces. Scoop out the seeds.

Marinate with garlic paste, ginger paste, turmeric, red chilli powder and lemon juice for five to ten minutes.

Boil, peel and cut the potato into small pieces.

Heat oil in a pan and fry the bottle gourd pieces till golden brown.

For the Filling:

Heat desi ghee in a pan and add chopped onions.

As they turn brown add ginger, green chillies, kishmish, almond flakes, cashew nuts, khoya and sunflower seeds.

Saute and add the potato pieces. Add salt and allow it to cool for some time. Now stuff the bottle gourd pieces with the filling.

For the Gravy:

Heat desi ghee in a pan. Add cashew paste, whisked yoghurt, fennel powder, mace powder, nutmeg powder, green cardamom powder, water, salt and red chilli powder.

Pour the gravy over the bottle gourd pieces and serve hot.

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Key Ingredients: bottle gourd, garlic, ginger, turmeric, red chilli, lemon juice, potatoes, vegetable oil, clarified butter, onion, green chillies, almonds, cashew nuts, khoya, sunflower seeds, raisins, yogurt, fennel, mace, nutmeg, green cardamom, salt,