Doodhi/Lauki Kofta Curry.

Ingredients:

• Lauki/Doodhi (Grated) - about 4 cups
• Chickpea Flour/Besan - about 1/2 cup
• Coriander/Dhania Powder - 1 tsp
• Cumin/Jeera Powder - 1 tsp
• Green Chilli Paste - 1/2 tsp
• Ginger Garlic Paste - 2 tsp
• Coriander/Cilantro Leaves - few sprigs
• Onion - 1 medium
• Tomatoes - 2 medium
• Dry Red Chillies  - 5
• Chat Masala - 1 tsp
• Garam Masala - 1/2 tsp 
• Yogurt - 1 cup
• Salt
• Oil

Method:

• Peel the bottlegourd skin and discard the seeds.  Squeeze out the excess water of grated bottlegourd.  Save this water for the gravy.
• In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste.  Mix all the ingredients well.  Add 1/4 cup gram flour to bind all the ingredients.  Add more gram flour if required.  Divide this kofta mix into round 8 to 9 balls.
• For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes.  I prefer gram flour.
• In a small plate, add 2 - 3 tbsp gram flour.  Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown.  Let the fried koftas cool down.
• Finely chop onions.  Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste.  Add little water if required.  If red chillies are not available, use Kashmiri Lal mirch powder for color .
• Beat the yogurt well with a whisk or a spoon and keep it aside.
• Heat a kadhai and add 1 tbsp oil.  Add onions and saute until onions soften.  Add tomato puree and cook until it thickens.  Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala.  Saute for another minute and add bottlegourd water.  Cook it covered and bring it to boil. 
• Add yogurt, salt to taste and bring it to a boil.
*Just before serving, add koftas to the sauce.  Cook it covered and bring it to a boil.  Garnish with cilantro leaves and serve with roti or naan.