Strain the juice out of the grated bottle gourd and preserve it to add in the gravy.

Combine all the ingredients together and transfer it into a non-stick pan and stir it over medium heat till the mixture leaves the sides of the pan.

Remove and cool slightly. Divide this mixture into 12 to 16 equal portions and roll into koftas.

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Deep fry on a low flame till the koftas turn golden brown.

Heat the oil in a pan and add the cumin seeds.

When they crackle, add the onions and sauté for 2 to 3 minutes.

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Add the ginger - garlic paste and sauté for 1 more minute.

Add the grated tomatoes, turmeric powder, coriander powder, jeera powder, red chilli powder and salt and cook till the oil separates from the masala.

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Add 2 cups of water to the gravy and bring to a boil (you can add the bottle gourd juice as well).

Add the fried koftas to the curry and garnish with chopped coriander leaves.

The koftas tend to crumble if you boil them too much in the gravy. So you can add them just before you're ready to serve the curry.

Serve hot with roti.