For the gravy
1 1/2 tomatoes
1 onion
1 tsp ginger-garlic paste
1/4 tsp cumin
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp coriander powder
1/4 chilli powder
Kasuri methi or dried fenugreek leaves
Sugar (optional)
oil
Coriander leaves
Salt to taste
Bottle gourd kofta
Preparation
Peel the skin of the bottle gourd and remove the pits
Grate the bottle gourd
Add finely chopped green chillies, ginger-garlic powder, gram powder separately, garam masala, coriander powder, chilli powder and salt.
Mix well and leave for 10 minutes
Heat oil in a pan
Make small balls from the kofta mix and deep fry in hot oil
Fry until the kofta is brown in colour
Keep these aside to be used later
Grind tomatoes and onion in a mixing jar
Heat oil in a pan and splutter seeds
Roast the turmeric powder, chilli powder, coriander powder and garam masala in the oil
into it add the tomato-onion paste
The ginger-garlic paste and some salt as well
Saute until all these are cooked well and turn dry
Now pour some water and mix well
Cook with the lid on until the oil begins to separate on top
Now add the fried kofta balls to the gravy
Mix for a minute
Add sugar if required
Sprinkle some dried fenugreek leaves and switch off the flame
Finally, decorate with chopped coriander leaves.