Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         spanish onion -- chopped
   2      large         tomatoes -- (peeled), coarsely
                        -- chopped
   3      cloves        garlic -- finely chopped
   2      tablespoons   finely chopped fresh ginger
   1      tsp           turmeric
   3      tablespoons   safflower or canola oil
   1      teaspoon      garam masala
   2                    white or green cardamom pods -- (or), crushed
   1      teaspoon      ground cardamom
     1/2  teaspoon      ground coriander
     1/2  teaspoon      ground cumin
     1/2  teaspoon      cayenne pepper
   1      stick         cinnamon -- (1 1/2 inch)
     3/4  teaspoon      salt
                        ***KOFTAS***
   2                    green serrano chiles -- seeded and minced
   1      large         spanish onion -- finely chopped
     1/2  cup           whole blanched almonds -- (2 oz), finely
                        -- chopped
   1      teaspoon      salt
     1/4  cup           coarsely grated carrot
     1/2  teaspoon      ground cumin
   1      small         zucchini
                        (peeled & sliced crosswise 1/2 inch
                        -- thick)
   1      cup           vegetable oil -- for deep-frying
     3/4  pound         pumpkin or butternut squash
                        (peeled -- seeded and cut in
                        -- 3/4" chunks)
     3/4  cup           chickpea flour -- (besan)

Preparation:

1. In a food processor, puree the onion and ginger until smooth, stopping to scrape the bowl. 2. Heat the oil in a large nonreactive saucepan. Add the onion puree, cardamon and cinnamon and cook over high heat, stirring constantly, until most of the moisture has evaporated, about 5 minutes. 3. Add the tomatoes and cook, stirring for 5 minutes. Add the turmeric, garam masala, cumin, cayenne and coriander and cook for 2 minutes. 4. Pour in 2 cups of hot water, stir in the salt and simmer over low heat until the gravy thickens, about 25 minutes. (The recipe can be prepared to this point up to 2 days ahead; refrigerate. To reheat, bring to a simmer over low heat.) 5. To serve, pour gravy into a deep platter or shallow serving bowl and arrange Koftas on top. Koftas: Place the chiles, almonds and carrot in a nonreactive bowl. Place the zucchini slices in a small strainer or sieve. Submerge the strainer in a small saucepan of boiling water and cook until the zucchini is just tender, 1 to 2 minutes. Remove the strainer, reserving the saucepan of water. Rinse the zucchini under cold, running water. Transfer the zucchini to a square of cheesecloth, pull up the corners and gently but firmly squeeze out the excess liquid. Return the saucepan of water to a boil, add the pumpkin chunks and cook until just tender, about 5 minutes. Drain the pumpkin thoroughly, transfer to a square of cheesecloth and squeeze it gently in the same manner as the zucchini. In a food processor, puree the zucchini, pumpkin and onion for 30 seconds. Scrape the puree into the mixture of chiles, almonds and carrot.Season with salt and cumin, add 1/2 cup of the chickpea flour and mix thoroughly with a wooden spoon. Cover and refrigerate the kofta batter for at least 1 hour or overnight. Sprinkle the remaining 1/2 cup chickpea flour on a large platter. With lightly floured hands, form the kofta batter into 1-inch balls. Place the kofta balls on the platter and gently roll them to coat evenly with the chickpea flour. In a wok, heat the oil until it reaches 350 degrees on a deep-fat thermomter. In batches of 4, fry the koftas, stirring gently, until browned all over,1 to 2 minutes. Using a slotted spoon, transfer the balls to paper towels to drain. (The Koftas can be made up to 1 day ahead; cover and refrigerate. Rewarm on a baking sheet in a 400 degree oven for about 5 minutes, until hot.)