BOTTLE GOURD (KARELA) CROQUETTES STUFFED WITH DRY PLUMS (Alubukhara wala Lauki Kofta)

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

Serves 4

1 1/2 pound fresh bottle gourd, salt to taste
2 tablespoons gram flour
1 tablespoon cayenne pepper
12 dried plums
Vegetable oil for frying
6 cloves garlic
One 2-inch fresh ginger
2 green chiles, such as serrano
4 tablespoons canola oil
1 cup finely chopped onions
1/2 tablespoon ground turmeric
2 tablespoon 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 ½ teaspoon salt and set it aside. Squeeze with hands to remove all the excess water. Add gram flour and cayenne pepper and mix it to make dough. Divide it into 12 equal portions.

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

Preheat the deep fryer to 350 F. Gently immerse the balls into in the oil, making sure it is fully submerged and deep fry until golden brown and cook through, about 5 minutes. Drain and keep it on an absorbent paper.

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

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

Stir in 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.

CRISPY PAN-FRIED SHRIMP (JHINGA VARUVAL)

Varuval is a traditional dish of South India. To me, tiny shrimp are so much more flavorful than large one. Garlic and tamarind pulp add a great flavor without overpowering the delicate shrimp.

Serves 6

1 pound small fresh shrimp, cleaned, shelled and deveined
1 teaspoon finely chopped ginger
4 teaspoon minced garlic
1 teaspoon cumin powder
1 tablespoon tamarind pulp
1 teaspoon of cayenne pepper
1/2 teaspoon turmeric powder
1 tablespoon all purpose unbleached flour
Salt to taste
1/4 cup vegetable oil
1 tablespoon lemon juice
6 small sprigs fresh mint

Clean shrimp, drain, pat dry with kitchen towel and set aside.

Mix ginger and garlic with cumin powder. Add tamarind pulp, cayenne pepper, turmeric powder, flour and salt. Blend 2 tablespoons of oil into the mixture.

Transfer to a bowl, add the shrimp and toss well to coat evenly.

After shrimp is evenly coated, cover and refrigerate for not longer than 3 hours for best results.

Heat the remaining oil in a large saucepan over medium heat. Gently add the marinated shrimps and cook for a minute on high heat. Turn over the shrimps and cook for another minute. Reduce the heat and cook for 2 to 3 minutes turning the shrimps occasionally for uniform cooking.

When shrimp is cooked, remove and drain on brown paper sacks for excessive oil. Sprinkle lemon juice and garnish with fresh mint.

RECIPES FROM A JUST-RELEASED BOOK “THE SPICE STORY OF INDIA” BY VIKAS KHANNA (www.vkhanna.com)

MANGO AND RED PEPPER CHUTNEY

Makes about 4 cups

3 firm-ripe mangoes (3 lb total), peeled, pitted and
cut into 1/2-inch cubes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1/3 cup golden raisins
1 3/4 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeno including seeds (from 1 chili)
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick

Toss together mangoes, vinegar, brown sugar, raisins, and a teaspoon salt.

Mince together ginger, jalapeno, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.

Heat oil in a heavy pot over moderately high heat. Sauté onion and bell pepper, stirring occasionally, until golden, eight to 10 minutes. Add garlic paste and cinnamon stick, and then reduce heat to moderate and cook, stirring, one minute.

Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

This chutney can be served with grilled meats, curries and sandwiches. Store it in an airtight container up to two months in a refrigerator.

RECIPE FROM the book “MANGO MIA: CELEBRATING THE TROPICAL WORLD OF MANGOES” BY VIKAS KHANNA (www.vkhanna.com)