Easy Bottle Gourd (Lauki) Recipes for Navratri Fasting: During the nine days of Navratri, those who observe fasts (vrat) focus on their diet by consuming *phalahar* (fasting-friendly food). This typically includes fruits, milk, and various dishes permitted during the fast. However, for those fasting for nine consecutive days, coming up with something new and delicious every day can be a challenge. In such cases, bottle gourd (*lauki*)—which is packed with nutritional benefits—is an excellent option. It can be used to prepare a variety of tasty and easy-to-make fasting-friendly dishes, adding both flavor and variety to your diet during the fast. Let’s explore 5 simple *phalahar* dishes made from bottle gourd that you can try during your Navratri fast.

Bottle Gourd Barfi (*Lauki ki Barfi*): You may have eaten traditional *khoya* (milk solids) *barfi* before, but during Navratri, you can try *lauki ki barfi*—a treat that offers both great taste and essential nutrients.

Ingredients: Grated bottle gourd, *khoya*, ghee, sugar, full-cream milk, and ground cardamom.

Method: Bring the milk to a boil in a pan. Add the grated bottle gourd to the boiling milk and let it cook over medium heat for 10–15 minutes. Stir in the sugar. Once the milk has evaporated and the mixture has thickened, add the *khoya*. Incorporate the ghee and ground cardamom, mixing everything well. Grease a plate with some ghee and spread the bottle gourd mixture evenly over it. Garnish with pistachios and other dry fruits, then place it in the refrigerator to cool. Your *lauki ki barfi* is ready; once chilled, cut it into *barfi* shapes and serve.

Bottle Gourd *Cheela* (Savory Pancakes): If you are craving something savory and crispy while fasting, *lauki ke cheele* (bottle gourd pancakes) make for an excellent choice. Ingredients: Grated bottle gourd (lauki), buckwheat (kuttu) or water chestnut (singhara) flour, green chilies, fresh coriander leaves, cumin seeds, rock salt (sendha namak), and ghee.

Method: Mix the grated bottle gourd with buckwheat or water chestnut flour to create a thick batter. Add finely chopped green chilies, fresh coriander leaves, cumin seeds, and rock salt, and mix well. Spread the batter onto a hot griddle (tawa) greased with a little ghee, and cook the *cheela* (pancake) on both sides until it turns golden and crispy. Serve the bottle gourd *cheela* with yogurt (curd).

Sweet Bottle Gourd Kheer: For those with a sweet tooth, *lauki ki kheer* (bottle gourd pudding) is a delicious and traditional dish suitable for fasting (vrat).

Ingredients: Bottle gourd, milk, sugar or rock sugar (*mishri*), cardamom, and chopped almonds and pistachios.

Method: Sauté the grated bottle gourd in a little ghee. Add milk and cook over a low flame. Once the mixture thickens, stir in the rock sugar and cardamom. Garnish with nuts and serve either warm or chilled.

Bottle Gourd Koftas: If you are looking to prepare something special with bottle gourd during the Navratri fast, do try these soft and delicious *koftas* (dumplings). This dish can make your fasting meal both tasty and nutritious. You can enjoy them alongside *cheelas*, *rotis*, or *puris* made from buckwheat or water chestnut flour.

Ingredients: Grated bottle gourd, water chestnut or buckwheat flour, green chilies, rock salt, and ghee.

Method: Squeeze out the excess water from the grated bottle gourd. Mix in the buckwheat or water chestnut flour, finely chopped green chilies, and rock salt to prepare the mixture. Shape the mixture into small *koftas* and deep-fry (or shallow-fry) them in ghee until they turn light golden brown. If you prefer to use less ghee, you can use an *appe* pan (a pan with small, round molds). Cook the *koftas* thoroughly over a low flame, garnish with fresh coriander, and serve them alongside *kuttu* (buckwheat) flatbread—suitable for fasting—or yogurt.

Sabudana-Lauki Khichdi: A *khichdi* made with *lauki* (bottle gourd) and *sabudana* (sago/tapioca pearls) is an incredibly light, healthy, and delicious dish for fasting.

Ingredients: *Lauki* (bottle gourd), *sabudana* (sago), peanuts, green chilies, ghee, *sendha namak* (rock salt), and lemon.

Method: Sauté the green chilies and peanuts in ghee. Then, add the grated *lauki* and cook. Mix in the soaked *sabudana* and *sendha namak*...

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