Ingredients 

For Koftas

• 500 gms bottlegourd peeled and grated
• 2 table spoons besan
• 2-3 green chillies
• Little grated ginger
• Salt to taste
• 1 tea spoon red chilli powder
• Finely chopped coriander leaves

For gravy 

• 2 medium sized onions finely chopped
• 3 medium sized tomatoes grated / puree
• 2 green chillies
• Little grated ginger
• 2-3 flakes garlic
• Few chopped coriander leaves
• Salt to taste
• 1 tea spoon red chilli powder
• 1/2 tea spoon turmeric powder
• 2 tea spoon coriander powder
• 1 tea spoon jeera powder
• 1 tea spoon garam masala
• 2 sticks dalchini / cinnamon 
• 3-4 bay leaves / tej patta
• 1 big cardomom / badi elaichi crushed
• 3-4 cloves
• Oil for frying and cooking
• Water that is extracted from lauki and kept aside

For Koftas

• Grate the bottlegourd / lauki and squeeze out water from it completely. 
• Store the water in a bowl separately. 
• To this grated lauki add grated ginger, chopped green chillies, chopped coriander leaves, salt, red chilli powder and mix well. 
• Now add besan to bind and make round or oval balls. 
• You can apply oil to your palm before making balls to avoid koftas sticking on your hands. 
• Then deep fry these koftas simultaneously to golden brown colours.

For Gravy 

• Heat 3-4 table spoons of oil in a heavy bottom vessel. 
• Put dalchini, crushed elaichi, tej patta, cloves let it splutter in oil then add green chillies, garlic, ginger, onions and cover the vessel for few minutes on medium flame, keep stirring in between and cook till onions turn brown in colour and gets blended well. 
• Now add tomatoes, salt and turmeric, red chilli, jeera, coriander powders and mix well. 
• Now again cover the vessel. 
• Keep stirring at intervals and check if the gravy is even and well blended. 
• You can add the extracted water from lauki now and let the gravy boil. 
• Sprinkle garam masala. 
• Add the koftas
• Garnish with coriander leaves.