PREPARATION

1. In a mixing bowl, add 220 grams grated bottle gourd, 1/2 teaspoon salt and mix well.
2. Now, put it in a muslin cloth and squeeze out its excess moisture.
3. Keep aside.
4. In an another bowl, add  squeezed bottle gourd, 1 teaspoon green chili, 2 teaspoons coriander, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon dry mango powder and 50 grams gram flour.
5. Mix all the ingredients well.
6. Now, take a small portion of mixture and shape into round balls.
7. Heat oil in a wok, deep fry kofta balls until crisp and golden brown.
8. Keep aside.
9. Heat 1 1/2 tablespoons desi ghee in a pan, add 1 teaspoon cumin and mix well.
10. Now, add 1 teaspoon green chili and mix again.
11. Add 300 grams tomato puree and give it a nice stir.
12. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix well.
13. Now add,  1 1/2 teaspoon cashew powder and mix again.
14. Add 400 milliliters water and stir well.
15. Then, add 40 grams fresh cream and stir again.
16. Now, add the prepared koftas and stir well.
17. Add 2 teaspoons dry fenugreek leaves and mix well.
18. Cook for 3-4 minutes on moderate heat.
19. Remove the pan from heat.
20. Add the Lauki kofta in a serving dish.
21. Garnish it with dry fenugreek leaves.
22. Serve.