Wash the bottle gourd, peel it and grate it using box grater. I have used 1 medium sized lauki. Now measure the 1 ½ cups grated lauki. Then squeeze out the water as much as you can. Keep the lauki water, we need this nutritious water to make the gravy.

Take squeezed lauki and rest of the kofta ingredients in the bowl.

Mix all and make it like dough. It will be sticky. Increase or decrease the besan quantity as needed.

Heat the oil in Kadai for deep frying.

Grease your hand with some oil. Take small portion and make round balls.

Drop the kofta carefully into hot oil and fry it till they are golden brown from all the sides. Keep moving the koftas in between for even browning.

Once koftas are brown from all the sides remove them on paper towel lined plate.

Take all the ingredients for paste in grinder.

Grind into a smooth paste and keep it aside.

Heat the oil in a pan on medium heat. Once hot add whole spices. Fry it for a minute

Then add prepared ground paste. Cook it till all the moisture evaporates and oil start to leave from the sides. Do stir in between.

Add turmeric powder, red chili powder, cumin powder, coriander powder and salt. Mix it well and cook it for a minute.

Then add lauki water to make the gravy consistency

Lower the heat and then add whisked yogurt.

And immediately stir it well till everything is mixed.

Now crank the heat to medium again and bring it to a boil.

Add garam masala and kasoori methi. Mix it well.

Add kofta, stir gently and serve.