Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        torai ribbed gourd -- (or zucchini or
                        (- snake gourd)
                        oil -- for deep-frying
 150      grams         paneer -- (cottage cheese)
  75      grams         potatoes
  45      grams         carrots
  10      grams         ginger
   6 1/2  grams         taaza dhania / coriander
   2                    green chiles
   3      grams         black pepper
                        salt
  45                    tej patta (bay leaves)
  30      grams         roasted channa dal
  10                    chakriphool (star anise)
                        ***THE GRAVY***
                        oil
   8      cloves        garlic
   1 1/2  grams         rai (mustard seeds)
   1      gram          zeera (cumin seeds)
   4      whole         dried red chiles
  16                    curry leaves
 200      grams         onions
 150      milliliters   fresh tomato puree
  60      grams         imlee (tamarind pulp)
  12      grams         dhania (coriander powder)
   4 1/2  grams         red chile powder
   3      grams         haldee (turmeric powder)
 720      milliliters   vegetable stock
   9      grams         masala

Preparation:

Ribbed or Snake Gourd stuffed with potatoes and cottage cheese, in spicy gravy. Preparation Time: 1 hour Cooking time: 20 minutes 1. Wash, peel, slice along the length, deseed and halve torai. 2. Heat oil in a kadhai/wok and deep fry the torai over medium heat until cooked (approx 4-5 minutes). The torai will become limp but that is no cause for worry! Remove to absorbent paper to drain the excess fat. 3. Cut paneer, boil, cool, peel and cut potato and carrots into brunnoise (ensure that the potatoes are not over-cooked). 4. Scrape, wash and finely chop ginger. 5. Clean, wash and finely chop coriander; reserve half for garnish. 6. Wash green chiles, slit, deseed, finely chop and discard the stems. Mix these and the remaining ingredients with the paneer, divide into 16 equal portions. The Stuffing: Stuff a portion of the filling in each torai, compressing to ensure it is firmly packed. The Masala: Heat a tawa/griddle, broil each of the spices (not the channa daal), individually, over very low heat until they emit their unique aroma. Put all the ingredients in a blender and make a coarse powder. Remove and store in a sterilised, dry and airtight container. The Gravy: 1. Wipe red chiles clean with moist cloth. Clean curry leaves, wash and pat dry. 2. Peel, wash and finely chop onions. 3. Heat oil in a handi/pan, add garlic, sauté over medium heat until light golden. 4. Add mustard seeds, cumin seeds and whole red chiles, stir until the seeds begin to pop, add curry leaves, stir. 5. Add onions and sauté until golden. Then add tomato puree, tamarind pulp, red chiles and turmeric, bhunno/stir-fry until the fat leaves the sides. 6. Add water and salt, bring to a boil, reduce to low heat, simmer, stirring occasionally, until the gravy is of thin sauce consistency. 7. Sprinkle masala, stir, add the stuffed torai, bring to a boil, reduce to low heat and simmer, pouring sauce over the torai constantly for 2-3 minutes. Remove and adjust the seasoning. 8. Remove the torai to a serving dish, pour on the gravy, garnish with the reserved coriander, toasted almonds and tomato dices. 9. Serve with steamed rice or bread.