To make the koftas squeeze the water from the grated bottle gourd. Add gram flour, coriander leaves, green chillies, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt.
Make small round portions and deep fry till golden brown in colour and set them aside. To make the gravy heat oil in a pan. Add onions, green chillies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in colour.
Add fresh tomato puree, red chilli powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture. Then add one cup of water and cook for two to three minutes.
Add the koftas to the gravy and garnish with coriander leaves. Best served immediately.