Ingredients:

4 green chillies
1 inch ginger
250 grams dudhi/bottle gourd
100 grams bread crumbs
½ teaspoon turmeric powder
½ teaspoon chilli powder
125 grams chickpea flour/besan
2 cups oil for frying koftas
2 onions
1 tomato, puréed
½ teaspoon coriander/dhaniya powder
½ teaspoon cumin/jeera powder
½ teaspoon garam masala
½ teaspoon sugar
1 cup fresh coriander for koftas and garnishing salt to taste

Preparation:
Koftas:
Grind green chillies and ginger to make a paste.
Grate dudhi. Add and mix breadcrumbs, turmeric and chilli powders, half the quantity of green chilli and ginger paste and salt. Add coriander and mix. Add a little besan and make one-inch koftas.
Do not leave the mixture standing for long as it will release water. Heat oil and fry koftas till golden brown.

Gravy:
Chop onion roughly and make coarse paste in the blender.
Heat 2 teaspoons oil and sauté onion paste till light brown. Add tomato purée, remaining chilli-ginger paste, dhaniya and jeera powders, garam masala and salt.
Add water to gravy as required.
Boil for 2 minutes then sprinkle sugar. Pour over the koftas. 
Garnish with coriander.