Grate the gourd without peeling it and cook in sufficient water.
Slice the green chilies and 1 onion very finely and mix into the vegetables.
Put in the gram flour and salt and knead the mixture.
Heat ghee in a kerai, shape white gourd mixture into small balls and deep fry till brown.
Remove and keep aside.
Heat 2 tbsp ghee in a saucepan and fry the cinnamon and cardamoms.
Add chopped onion and tomatoes and fry.
Add all the remaining spices, salt and a pint of hot water and cook.
Add 1 tsp chili powder if desired.
Lastly add the koftas and garnish with chopped coriander leaves before serving.
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