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The use of Khubani or apricots in Hyderabadi and Awadhi cuisine is possibly a practice borrowed from the Moghuls! And boy should we say that the idea is fantastic! Paneer koftas stuffed with chopped apricot and dried mango, are deep fried and simmered in a rich, spicy tomato- and cashew-based gravy flavoured with the nutty char magaz (a mixture of pumpkin, cantaloupe, watermelon and cucumber seeds). Soft laccha parathas makes for a humble accompaniment to highlight the flavours of the audacious curry. Serves 1.