Rating: hard (at first) One needs to learn how to handle the veg. balls, they are somewhat delicate.

Preparation time: 1 hour or so (Way so the first time you make this!)

Part One: Making squash fritters (also called veggie balls)

Ingredients:
2 Summer squash (yellow) or young zucchini
Enough oil to use for deep frying (Something mild and tasteless is best, like Canola or Corn Oil).
2 tbs. Chick pea flour (You can probably use white flour instead, but the veggie balls will be even more delicate.)
1 or 2 small green chilies (small Thai chilies are best)(this can be omitted if you don't like hot food)
1/4 to 1/2 cup fresh coriander leaves (cilantro)
salt to taste (suggest 1/2 tea.)

Procedure:
Peel and grate the squash. Drain in a colander for awhile, then squeeze dry. While the squash is draining, lightly brown the chick pea flour on a dry griddle. As it cools, finely chop the green chilies and the cilantro.
Mix the squash, flour, chilies, cilantro and salt to taste together thoroughly. Form into walnut sized balls.
In medium to hot oil, fry the veggie balls until a dark golden color. Fry a few at a time, and handle with extreme care. This break so easily. Its better to use a less hot oil and go slowly than to try and hurry this step. Set the balls on a paper towel to drain.

Part Two: Making the gravy

Ingredients:
1 large onion
oil as needed (try 2 tble.)
5-6 cloves garlic
1" of fresh ginger root
2 small green chilies (can be omitted)
red chili powder (can be omitted)
turmeric
2 tea. tomato paste (thinned to ketchup consistency with water)
salt to taste
1 1/2 or 2 cups of water
3/4 tea. garam masala
3/4 tea. mango powder
Fresh cilantro leaves, coarsely chopped for garnish

Procedure: Finely chop the onion. In a lightly oiled pan (try to get away with as little oil as possible), slowly saut� the onions to a light golden color.
Grind the garlic cloves, chilies and ginger together into a paste. Add to the onions. Add the red chili powder, turmeric and tomato paste. Mix together well and saut� until the oil separates from the onion mix.
Add the water and salt. Bring to a boil then reduce to a simmer for 2 or 3 min. Add the kofta (veggie balls), garam masala and mango powder. Simmer as gently as possible for 5-10 min. Turn off the heat and let stand for about one hour to allow the dish to mellow and meld.
Gently reheat and serve with fresh cilantro sprinkled across the top. (I strongly suggest you serve in whatever pot you cooked in and save yourself a lot of headaches trying to transfer the veggie balls to a more decorative container.)