Wash the bottle gourd, peel it, and grate it using a box grater. I have used a food processor with a grating disc. Now measure the 1 ½ cups grated lauki that is tightly packed.

Squeeze out the water as much as you can. Keep the lauki water, we need this nutritious water to make the gravy.

Transfer squeezed lauki to a bowl and crushed ginger, green chili, and cilantro mixture.

Also, add salt, red chili powder, cumin-coriander powder, and besan.

Mix all and make it like a soft, sticky dough. Increase or decrease the besan quantity as needed.

Once hot, lower the heat to low, add kofta using a cooking scoop or using your hand. Cover it and cook one side for around 5-6 minutes. Then flip and cook another side covered for 5-6 minutes. Remove it to a plate and continue cooking the next batch.

Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Add onion, ginger, garlic, and green chili. Sprinkle a little salt to speed up the cooking process. Cook until onions become soft and light pink in color.

Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.

Transfer it to the blender jar and make a smooth puree.

Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.

Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.

Now add turmeric powder, red chili powder, coriander powder, and remaining salt. Mix well and saute for a minute.

Add some of the saved lauki water to make gravy consistency and let it simmer for 5 minutes.

Lower the heat, add whisked yogurt, and stir in the gravy at the same time.

Add prepared kofta and simmer for 2 minutes.

Lastly, mix in garam masala and crushed kasoori methi.

Turn off the stove and garnish with cilantro.