For the Tofu and Veggie Koftas

• A pack of organic firm tofu – drained of all water and crumbled in a bowl
• 2 cups of grated Lauki (Bottle Gourd)
• 1/2 tsp red chili powder
• Green chilis – 2 finely chopped
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp dry ginger powder
• 1 tsp fennel powder
• 2- 3 tablespoons of besan ( Chickpea flour)
• salt to taste

For the curry sauce

• Onion – 1
• Tomatoes – 4 peeled or from a can
• 1/2 cup cashews soaked for 30 mins
• 2 green chilis
• 1 tsp garam masala
• 1 tsp tumeric
• 1/2 tsp red chili powder
• Ground ginger and garlic ( 1 whole head of garlic and 2 inch ginger)
• 1/2 tsp dry ginger powder
• 1 tsp fennel powder
• 1/2 tsp fennel seeds
• 4 green cardamoms
• 1/2 tsp black cardamom powder
• 1/2 cup coconut milk
• 1inch cinnamon stick
• Salt to taste

Putting it together

• Take the Tofu out of the package and drain until dry
• Take the grated Lauki and immerse in boiling water for 2 mins. Drain well and squeeze out the water.
• Mix together all the ingredients for the Koftas. Adjust the flour to get a good light consistency.
• Make moderate size balls and let them rest. Now you can deep fry these, bake them or use the pan I used, a good quality Takoyaki pan that has uses in multiple cuisines. Takes a dash of oil in each cup to cook the veggie balls. Make sure you rotate them to cook evenly.
• Once the batch is fried, let them rest on a towel until the sauce is ready.
• Blend the cashews, onion, tomatoes and green chili.
• Add olive oil to a pan, sprinkle the Cumin seeds and Fennel seeds. Add garlic and ginger paste  and fry for a minute until fragrant. Add the dry ginger powder, fennel powder, cardamoms, cinnamon, turmeric, garam masala and the red chili.
• Add the cashew mixture and cook down until the oil separates from the mixture
• Add a cup of water  and the coconut milk to the mixture and bring it to a saucy consistency. Add the Koftas and cook on medium heats for 5 – 10 minutes.
• Top with some fresh lemon juice and chopped chilis and serve with rice or naan.