Step 1: Prepare Chole Masala Puree

In a grinder, combine chopped tomatoes, onions, green chilies, and ginger. Grind into a smooth puree. Set aside.

Step 2: Sauté Spices for Chole Masala

Heat 2 tablespoons of oil in a kadai (wok) over medium heat. Add a pinch of asafoetida and 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds.

Step 3: Cook Chole Masala Gravy Base

Pour the prepared tomato-onion puree into the kadai. Cook, stirring occasionally, for 3-4 minutes until the oil starts to separate from the puree.

Step 4: Add Dry Spices to Chole Masala

Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 teaspoons of coriander powder to the cooking puree. Mix well and continue to cook for another 2-3 minutes until the spices are well incorporated and the oil separates again.

Step 5: Prepare Lauki Sabzi Base

In a separate kadai, heat 1 tablespoon of oil over medium heat. Add a pinch of asafoetida and 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds.

Step 6: Sauté Onions and Lauki

Add chopped onions to the kadai and sauté for 1-2 minutes until they turn light golden. Then, add the chopped lauki pieces and mix well.

Step 7: Season Lauki Sabzi

Add 1/2 teaspoon of turmeric powder and salt to taste to the lauki. Mix thoroughly and cook for 1-2 minutes.

Step 8: Add More Spices to Lauki Sabzi

Add 1/2 teaspoon of red chili powder and 2 teaspoons of coriander powder to the lauki. Mix well to coat all the pieces.

Step 9: Finish Chole Masala

Return to the Chole Masala. Add the boiled chickpeas and a little water to achieve desired gravy consistency. Mix well and let it simmer for 2-3 minutes until the flavors meld and the gravy thickens slightly. Garnish with fresh coriander leaves.

Step 10: Cook Lauki Sabzi to Tenderness

Add a small amount of water to the lauki sabzi to prevent the spices from burning and to help the lauki cook. Cover the kadai and cook for 2-5 minutes, or until the lauki pieces are tender. Garnish with fresh coriander leaves.

Step 11: Roll Rotis

Take a small portion of the pre-kneaded wheat flour dough. Dust it with dry flour and roll it into a thin, round roti using a rolling pin.

Step 12: Cook Rotis

Place the rolled roti on a hot tawa (griddle). Cook on both sides until light brown spots appear. Then, transfer the roti to a direct flame on the stove to puff up. Repeat for remaining rotis.

Step 13: Serve the Meal

Apply ghee on the hot rotis. Arrange the Chole Masala, Lauki Sabzi, rotis, sliced onions, tomatoes, carrots, and a spoonful of pickle on a plate. Serve hot.

• Pre-boiling chickpeas significantly reduces cooking time for Chole Masala.

• Chopping lauki into small pieces ensures it cooks quickly.

• Having pre-kneaded dough on hand makes preparing rotis faster.