Chickpea Flour Stuffed Bottle Gourd Curry
[Vegan]

To Make the Stuffing:

1. Preheat oven to 355°F.
2. Peel bottle gourd and divide into 2 pieces. Remove seeds from the center to make a hollow.
3. Cut into thick rounds and soak in cold water for 10 minutes.
4. Drain onto a plate and set aside.
5. Heat a non-stick pan, add chickpea flour, and dry roast on medium heat until golden brown.
6. Turn the heat to low and add salt, chili powder, turmeric powder, garam masala powder, fennel seeds, crushed peanuts, sugar, and dried mango powder. Mix well and cook for a minute.
7. Sprinkle with water and mix well until it turns into crumbly dough.
8. Remove from heat and let it cool slightly.
9. Mix well with hands, while mashing slightly.
10. Stuff the bottle gourd roundels with the besan mixture.

To Bake the Bottle Gourd (Option 1):

1. Transfer stuffed roundels onto a baking tray and brush them with oil from both sides.
2. Bake in the oven at 355°F for 20-22 minutes.

To Fry the Bottle Gourd (Option 2):

1. Dip the rounds in chickpea flour and deep fry them.

To Make the Curry:

1. Heat oil in another non-stick pan, add cumin seeds. When they start to splutter add chopped ginger-garlic. Sauté them for a minute and add onion paste.
2. Mix well and cook for 5 minutes.
3. Add tomato purée and cook covered for 3-4 minutes.
4. Add salt, chili powder, turmeric powder, coriander powder, and garam masala powder. Mix well. Add 1/4 cup of water and cook, covered, for 5-7 minutes.
5. Add cashew cream, chopped coriander, kasuri methi, and mix well. Cook for a minute.
6. Add vegan butter and mix well. Simmer for a minute. Remove from heat.

To Serve:

1. Put some curry on a serving plate, arrange the stuffed bottle gourd roundels over it and drizzle more sauce on top.
2. Serve immediately with naan or paratha.