Bottle Gourd Croquettes Stuffed with Dry Plums

The combination of bottle gourd and dry plums sounds unfamiliar, but it does taste exceptional. The gravy of tomatoes and basil complements the complex flavor of the croquettes.

SERVES 4

11/2 pounds fresh bottle gourd

salt to taste

2 tablespoons gram flour

1 tablespoon cayenne pepper

12 dried plums

vegetable oil for frying

6 cloves garlic

A 2-inch fresh ginger

2 green chilies, such as serrano

4 tablespoons canola oil

1 cup finely chopped onions

1/2 tablespoon ground turmeric

2 tablespoons coriander powder

1 tablespoon cumin powder

2 cups tomato puree

1/2 cup fresh basil leaves

1 teaspoon garam masala

Peel and grate the bottle gourd. Mix with 1/2 teaspoon salt and set it aside for 30 minutes.

Squeeze with hands to remove all the excess water. Add the gram flour and cayenne pepper. Mix them to make a dough. Divide it into 12 equal portions.

Stuff one piece of dried plum into the middle of each portion. Make it into a ball shape.

Preheat the deep fryer to 350°F. Gently immerse the balls into the oil, making sure they are fully submerged and deep-fried until golden brown. Cook through—about 5 minutes. Drain and keep them on an absorbent paper.

In a food processor or a blender, blend the garlic, ginger, and green chilies into a fine paste.

Heat the canola oil in a large skillet over medium heat. Add the onions and sauté until they are golden brown—about 7 minutes. Add the ginger-garlic paste and stir until it is mixed well. Add the turmeric, coriander, and cumin powder. Cook, stirring continuously until all the flavors are well blended.

Stir in the tomato puree and basil leaves and cook until the oil begins to separate—about 5 minutes. Add 2 cups of water and salt and bring it to boil. Reduce the heat and simmer until the sauce becomes thick. Gently add the croquettes and simmer for 2 minutes.

Transfer to a serving dish sprinkled with garam masala.