see below

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Cauliflower and Tofu Pakora Batter

Fry pakoras at medium heat always, and pre-cook cauliflower pieces by steaming for a couple minutes. Tofu may be cut in strips. The spelt, an "old world grain", flour has the qualtiy of stickiness, adhesiveness, try it!  White or Whole wheat flower may be substiuted, not quite as good. Spelt is an Excellent pakora batter additive. This recipe suits half a large-medium cauliflower, or 1/4 a large one, plus 1/2 cup extra-firm tofu cut into stips= equals protein. Offer to Srila Prabhupada with the tamarind chutney, water, salt, flower, and rice. Brahmanas may also offer through succession, to Radha Krishna; don't forget the Tulsi  leaves!

Pakora batter; 0ne and 1/3 cups besan, 1/3 cup spelt flower

one tspn. cooking molasses or one and a half tspns brown sugar

one/half  tablespn olive  oil

one and 1/2 teaspns tumeric

one and 1/2 tspns. coriander

2/3 tspn. black pepper

2/3 tspn. salt

2/3 tspn. methi leaf

one tspn. anise seeds or fennel, i

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Eggplant Kurma, by Tamohara dasa v

Cut up one large well-cleaned eggplant, skin on, into medium cubes.

Heat one large pan, add 2 tblsp corn oil and 2 tblsp olive oil, or ghee may be used of course!

Fry the eggplant at a low to medium heat, 5/10,  for about an hour, or until well-cooked and broken-down-soft. Be attentive and stir enough, scraping pan bottom, otherwise it can readily burn especially at unneccessarily nutrition-destroying high heat. Any burned parts represents your own mode of material nature !  Haribol.

Making room in one corner of the pan clear, add a little more oil, and ;

add one tspn. each of;  anise seeds,  coriander,  and premixed subji masala or other curry masala, if on hand.  Add 1/2 tspn each of of black pepper, tumeric, methi (fennel) leaf, basil leaf. Add 1/3 tspn of oregano, fennel seeds, and hing.  1/2 of a small green chilli, chopped, may be added if desired for extra heat. Fry the spices (and chilli) until brown, then mix with the already cooking subji,