For Kabab - peel, grate Lauki or Bottle Gourd. Add the grated Lauki to a bowl. In a separate bowl add a strainer, a muslin cloth and strain the water from the Lauki. Set aside both in two different bowls

Add chilli flakes, coriander powder, red chilli powder, turmeric powder, garam masala powder. Add ginger- garlic paste. Mix well. Add chopped onions, chopped coriander leaves (half of the total quantity), chopped green chillies. Mix well. Add besan to give a good bind.

Add salt and lime juice and mix well. Set aside. Make Kababs as per the shape you desire. I made oblong shapes

Heat oil in a pan and deep fry the Kababs. Set aside. The besan binding helps not to make oily Kababs and no need to put on a absorbent towel.

Chop the tomato fine and add to the Masala. Add whisked yogurt and Lauki water which was retained earlier a d cook on low flame until oil leaves surface. Add salt and mix well. Add chopped coriander leaves at this time. Set aside once done