Instructions

1. In a bowl, mix together besan, grated bottle gourd, chilli powder and salt. Set aside the water squeezed out from bottle gourd. Since bottle gourd has water in it, there is no need to add water to this mixture. The mixture should neither be very loose nor very tight.
2. Make lemon sized balls or just take a Tbsp of mixture for one kofta and deep fry in oil on medium flame. Set aside on a kitchen towel.
3. In a deep bottomed vessel, heat 1 Tbsp oil and add onions and fry until brown.
4. Add ginger garlic paste and add tomatoes and fry until they are soft.
5. Grind together this to a smooth paste.
6. In the same deep bottomed vessel, heat the rest of 1 Tbsp oil and add cumin seeds and let them splutter.
7. Add the onion tomato paste and fry until oil oozes out on the sides and add coriander powder, cumin powder, chilli powder, turmeric, salt and garam masala.
8. Add a ½ cup of water and boil for 5 minutes or until the mixture thickens.
9. Add the koftas to this gravy just before serving and garnish with coriander leaves.