# Ghiya Malaiwala A rich North Indian dish made with bottle gourd (lauki/ghiya) cooked in cream sauce. # Preparation Time - Prep: 10 mins - Cook: 35 mins - Total: 45 mins # Ingredients - 2 cups (500g) bottle gourd, peeled and cut into small pieces - 2 tablespoons ghee - 2 teaspoons cumin seeds (jeera) - 2 teaspoons salt - 1/4 cup (60g) cream (malai) - 2 tablespoons fresh coriander leaves, chopped - 1 tablespoon green chilies, finely chopped # Instructions 1. Prepare bottle gourd: - Peel and cut into small pieces - Set aside 2. Heat and temper: - Heat ghee in heavy-based pan - Add cumin seeds - Wait for seeds to splutter 3. Cook vegetables: - Add bottle gourd pieces and salt - Stir over high heat until glossy - Lower heat and cover - Cook until tender 4. Finish and garnish: - Add cream - Mix well - Garnish with: - Chopped coriander leaves - Finely chopped green chilies - Serve hot # Notes - Choose tender bottle gourd for best results - Can adjust cream quantity to taste - Adjust green chilies according to spice preference - Best served with Indian breads like roti or naan - Can be made ahead and reheated gently