In a bowl 🥣 add grated bottle gourd, salt, finely chopped coriander leaves 🌿, turmeric powder,1/2 tsp kashmiri red chillies powder 🌶️, 1/4 tsp garam masala powder, gram flour, 1/2 tsp cumin seeds, 1/2 tsp coriander & cumin powder mix well, make small balls and keep aside.

Heat oil in a wok, dry coat the bottle gourd balls with corn flour 🌽, remove excess corn flour, deep fry them until golden brown, drain and remove on kitchen napkin, keep aside.

Heat 2 tsp oil, add finely chopped onions 🧅 saute till they start to sweat, add ginger garlic paste 🧄 cook for a min, add finely chopped tomatoes 🍅 and saute for 2 mins, add in cashewnuts and continue to saute till tomatoes turn soft and mushy, cool the mixture completely and transfer into the blender, blend to smooth paste without adding any water, keep aside.

Heat oil, add cumin seeds, bay leaf 🍃 cook for a sec, add turmeric powder, kashmiri red chillies powder 🌶️ mix, immediately add grind onion mixture mix well, cook till oil comes out.

Add coriander powder, salt mix, add bottle gourd juice mix, let it boil, add plain yogurt mix well, add dry fenugreek leaves 🌱, 1/2 tsp garam masala powder mix well, cook for 2 mins.

Add bottle gourd fried balls on serving dish and on top pour gravy and garnish with finely chopped coriander leaves 🌿. Serve with plain roti, plain rice 🍚.

Note: do not squeeze the bottle gourd too much, otherwise the koftas will become hard.