Add the grated lauki to a medium size mixing bowl and add salt to it. Mix well using your fingers.
Keep the bowl aside for 10 minutes. Adding salt to lauki will make it release its water.
Now squeeze the lauki in between your palms to remove the water from it.
Do not discard this water. We will use it later while making the gravy.
Add the squeezed lauki to another medium size mixing bowl. Add chickpea flour, chili powder, and garam masala powder to the bowl and mix well.
Make small lime size balls from the mixture.
Heat vegetable oil for frying the kofta in a nonstick pan over medium-high heat. Add 5-6 balls to the hot oil and fry until they turn golden brown in color. Keep flipping the balls gently while frying for even browning. –
Drain the koftas on a plate and keep them aside. Fry all the koftas in the same manner and keep them aside.
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.
Add ginger, garlic, and green chilies, and saute for a minute.
Add onions and saute until they are nicely browned (8-10 minutes), stirring frequently.
Now add tomatoes and cook for 2-3 minutes.
Add coriander powder, turmeric powder, chili powder, and garam masala powder, and cook for 20-30 seconds.
Add the water squeezed from lauki to the pan and cook for 2-3 minutes.
Now add 2 cups of water and bring the curry to a boil. Check for salt and add if needed.
Add the kofta to the pan and cook for a minute.
Garnish with chopped cilantro and serve hot.
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