* **For the Lauki**
* 1 medium bottle gourd (lauki/opo squash), about 7 to 8 inches long
* 1/4 teaspoon turmeric powder
* Salt, to taste
* **For the Filling**
* 2 boiled potatoes, grated or mashed
* 1/2 cup green peas, thawed
* 1 tablespoon chopped cilantro
* 1 to 2 Thai chilies, finely chopped
* 1/8 teaspoon red chili powder
* 1/3 teaspoon garam masala (or more to taste)
* Salt, to taste
* **For the Curry**
* 1 medium onion, roughly chopped
* 2 large tomatoes, quartered
* Scooped out lauki flesh
* 1 inch ginger
* 4 garlic cloves
* 1/2 teaspoon red chili powder
* 1/4 teaspoon turmeric powder
* Salt, to taste
* 2 to 3 tablespoons olive oil or sunflower oil
* **Cornstarch Slurry**
* 1 tablespoon cornstarch
* 2 to 3 tablespoons water

**Instructions**

1. **Prepare the Lauki**
2. Peel the bottle gourd and cut it into 1 1/4 inch thick round pieces. Scoop out the center carefully to create rings, removing any seeds if present. Reserve the scooped flesh for the gravy.
3. Bring water to a boil and add salt and turmeric. Add the lauki rings and cook for 1-2 minute, or until just tender but still firm enough to hold their shape.
4. Transfer immediately to ice water to stop further cooking. Drain and let them cool completely.
5. **Make the Filling**
6. In a bowl, combine the boiled potatoes, cilantro, Thai chilies, red chili powder, garam masala, and salt.
7. Gently fold in the green peas, taking care not to mash them.
8. Stuff the filling tightly into the hollowed lauki rings.
9. **Air Fry the Stuffed Lauki**
10. Mix the cornstarch and water to make a slightly thick slurry.
11. Spoon a little slurry over the top of each stuffed ring. Lightly spray with oil and place the coated side down in the air fryer basket.
12. Add a little more slurry on the other side and spray lightly with oil again.
13. Air fry at 400°F for about 10 minutes. Flip carefully and cook for another few minutes until lightly golden and the slurry coating looks cooked.
14. **Prepare the Gravy**
15. Heat 1 to 2 tablespoons oil in a pan. Add onion, ginger, garlic, and reserved lauki flesh. Cook until lightly golden.
16. Add tomatoes and cook for a few more minutes until softened.
17. Remove from heat and let the mixture cool slightly. Blend into a smooth paste.
18. Heat a little oil in the same pan. Add turmeric and red chili powder. Immediately add the blended mixture back to the pan, optionally straining it through a sieve for a smoother gravy.
19. Cook on medium heat until the masala thickens and oil begins to separate.
20. Add about 1 cup water, depending on your preferred consistency, and bring to a gentle simmer. Adjust salt to taste.
21. **Assemble and Serve**
22. Arrange the air fried stuffed lauki rings in a shallow serving dish. Pour the hot gravy over and around them.
23. Serve hot with rice or roti for a light and comforting meal.

Turning humble lauki into a comforting, flavor packed curry with a delicious potato stuffing and silky smooth gravy.