Bottle gourd balls in tomato based gravy

Lauki ke kofte

Serves: 4

For the Koftas/Veg Balls
Bottle gourd - peeled and grated, about 1 lb
Gram Flour - 2 tbsp
Green Chillies - 2-3
Ginger - 1/2 tsp grated
Cumin seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, finely chopped

For the gravy
Onions - 2 medium, finely chopped or grated
Tomatoes - 2 medium, pureed
        or Fresh tomato puree - 1 cup
Green Chillies - 2, chopped
Ginger-Garlic paste - 1 tbsp
Coriander leaves - 1 tbsp, chopped
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp
Salt - to taste
Cinnamon - 1/2 inch stick
Cloves - 2
Bay leaves - 2
Cardamom - 1, split open
Oil - for deep frying and cooking
Water - extracted from the bottle gourd and more as required


1. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes.
2. Squeeze to remove excess water. Store the water in a bowl separately.
3. Add very little salt, red chilli powder, chopped green chillies, and coriander leaves,. Taste and adjust the seasoning.
4. Then add two heaped tablespoons of gram flour(besan), cumin seeds and mix well.
5. Divide it into ten to twelve equal portions and shape into a ball.
6.  Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside. Drain and remove onto an absorbent paper. (If koftas tend to break,then either oil is not properly hot or you need to add some  more amount of gram flour)
7.  Heat 3-4 tbsp of oil in a heavy-bottomed pan. When the oil is hot but not smoking add the bay leaves, cinnamon. cloves and the cardamom.
8. Then add the ginger garlic, saute for a min, add the green chillies and then add the onions. Close the pan with a lid and cook for a few minutes until the onion turns golden brown. Alternatively one can fry the onions, then grind them to attain a smooth gravy
9. Add the tomato puree, red chilli powder, coriander powder, turmeric and cook for some more time with the pan closed.
10. Stir occasionally and check that the gravy is even and well blended. Now add two cups of water(including the water extracted from the bottle gourd) and bring it to a boil. Add salt, reduce heat and simmer for five minutes. 
11. Sprinkle with the garam masala and turn off the heat. The gravy should neither be too thick nor too thin but medium.
12. When ready to serve place few koftas in bowl, pour  hot gravy over it and garnish it with coriander leaves. Never boil the koftas in gravy, as they are very soft and would crumble and get mashed easily

Chilli Egg

Serves: 4

Hard boiled eggs - 4, cut into half
Red onion - 1 small, chopped
Ginger-garlic paste - 1/2 tsp
Green chillies - 2, chopped
Corn starch - 2 tsp
Salt - to taste
Soya sauce - to taste
Oil - 3-4 tbsp
Green coriander - for garnishing

1. Toss the eggs with the soya sauce, corn starch and salt.
2. Heat 2-3 tbsp of oil in a pan and fry the eggs until they turn golden brown. Remove them from the oil using a slotted spoon.
3. Heat the remaining oil and add the ginger-garlic paste. Once the ginger-garlic pate changes colour, add the onion and saute until done. Add more salt as required.
4. Add the green chillies, egg and toss gently so as to keep the eggs intact.
5. Slash in some soya sauce, add the fresh coriander and serve immediately.

Cauliflower with Tomatoes

Serves: 4

Cauliflower - 7 cups, small florets
Plum tomatoes - 3, chopped
Olive oil - 1/4 cup
Garlic - 2 cloves, minced
Cumin seeds - 1 1/2 tsp
Turmeric - 1/4 tsp
Cayenne - a pinch
Salt - to taste
Pepper - to taste
Lemon juice - 1 tbsp
Cilantro - for garnishing

1. Toss all the ingredients other than the lemon juice and cilantro together and roast in an oven at 450 F for about 25 minutes.
2. Sprinkle with lemon juice and chopped cilantro and serve immediately.

Kadai Vegetables

Serves: 4

French Beans - 10-12, cut into 1/4 inch pieces
Carrot - 2 medium, cut into 1/4 inch pieces
Cauliflower - 1/4 medium, separated into florets
Fresh green peas - 1/4 cup
Green bell pepper - 2 medium, cut into 1/4 inch pieces
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Dried red chillies - 4-5
Garlic - 10-12 cloves
Ginger - 2 inch piece
Green chillies - 3-4
Onion - 2 medium, sliced
Oil - 4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Tomatoes - 3 large, roughly chopped
Salt - to taste
Garam masala powder - 1 tsp
Fresh coriander leaves - 3 tbsp, chopped

1. Grind the coriander seeds, cumin seeds and the red chillies coarsely
2. Grind the garlic, half of the ginger and the green chillies to a paste. Cut the remaining ginger into thin strips
3. Heat the oil in a wok and add the soarsely ground spice powder and saute until all the spices sizzile
4. Add the  onions and saute into golder brown. Add the garlic-ginger-green chilli paste and saute for another minute.
5. Add all the vegetables except the capsicum and stir. Cook, covered over low heat till the carrots are almost done. Sprinkle with water if necessary
6. Add the turmeric powder, coriander powder and chilli powder and stir-fry continously.
7. Add the tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water is dried up.
8. Add the capsicum and more salt if required. Cook for four or five mintes over low heat.
9. Sprinkle with garam masala powder and remove from heat. Serve hot garnished with ginger strips and coriander leaves.