First thing first take a small bottle gourd peel it wash it then grate it. Don't grate it too fine grate else it will release too much water. Once done rest it for 5 minutes then take a small portion of the grated bottle gourd and squeeze it like so squeeze all the water from the bottle gourd. Make sure to squeeze it hard so that maximum water comes out from the bottle gourd. Keep this squeezed bottle gourd in a separate bowl and then add all the dry spices to it mentioned above.

In the ingredient section of the bottle gourd kofta or fritters. Rub the carom seeds between your palms then add it. Now add half of the gram flour and mix it all by your hands pressing it so that all the water comes out and mix properly. Now add rest of the gram flour and again mix it. Don't add any water to it bottle gourd itself have a lot of water. Don't discard the water which we squeezed from the bottle gourd we will use it in the gravy. Now put the fritter mixture in the refrigerator.

Don't forget to put the mixture in the refrigerator else it will release a lot of water. Now for the gravy firstly grind the tomato, onion, ginger and garlic to a fine puree then take a deep pan add oil to it. When the oil gets heated add cumin seeds and asafoetida to it saute for 30 seconds later add the prepared puree to it and cook it for 2 minutes on high flame or until the puree comes to a boil. Then add all the dry ingredients of the gravy mentioned above in the ingredient section.

Mix them all very well cover it and cook it on a high flame. Always cover the vessel when you add tomato puree to the spices because it splutter a lot. After 5 minutes open the lid and mix the gravy again. Cook it till it gets aromatic and ooze oil. It will take 5-7 minutes. Once done add the squeezed bottle gourd water to it and allow it to boil. Then add 5-6 cups of water to the gravy or add water like the gravy you want. Now put a stailness steel mesh cover or any strainer on the vessel.

Grease the mesh cover or strainer will oil generously else the fritters or kofta will stick to it. Now put portion of the mixture just like small fritters on the mesh cover or the strainer. Leave a small gap between the two fritters so that it won't overlap after steaming. Cover it with the lid once you put all the fritters. Firstly cook it on high flame and when the gravy start to boil lower the flame and cook it. The fritters will take 7-8 minutes to be completely done.

It will leave the base itself when completely cook. Now take it out in a plate and you can enjoy it as a fritters with chutney or any dip but we are going to put them in a gravy so firstly check the level of water in the gravy if it's less then add sufficient water and allow it to boil then add the fritters. The fritters have gram flour in it and it will absorb water from the gravy so always put enough water. After adding the fritters mix it gently and cook for 10 minutes on low flame.

Then off the flame and add chopped coriander leaves to it mix it well cover it and leave it for 5 minutes then serve it with roti, chapati, rice or the way you like. This dish tastes awesome.
Do try it once and enjoy it with your loved ones.
Happy Cooking 🥰