Peel and grate the bottle gourd. Squeeze out excess water and keep the grated bottle gourd in a mixing bowl.

Add gram flour, semolina, salt, red chilli powder, coriander powder, and cumin powder to the bowl. Mix well to form a thick consistent dough.

Heat oil in a deep frying pan or wok on medium to high heat.

Shape small portions of the dough into round balls or koftas.

Fry the koftas in hot oil until they turn golden brown. Remove them from the pan and place them on a plate lined with kitchen paper to absorb the excess oil.

Heat mustard oil in a heavy-bottomed wok until smoking. Turn off the flame and then let it cool.

Heat the mustard oil again on low to medium flame. Add asafoetida (hing), bay leaves, cardamoms and ginger garlic paste. Cook for 2-3 minutes until golden.

Add cinnamon stick, onions and green chillies to the wok. Saute until onions turn translucent and pinkish.

Add kashmiri red chilli powder and mix well for a minute. Sprinkle water to prevent the onion paste from sticking to the wok's bottom.

Add tomato puree, dry fenugreek leaves, turmeric, salt, and coriander powder to the wok and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.

Add water and bring it to a boil. Cover and cook for 5-7 minutes on medium heat.

Now add the fried koftas/balls to the gravy. Reduce the heat to simmer and cover the wok. Cook for 5-7 minutes.

Check the seasonings and adjust them to your taste.

Add garam masala, stir well and switch off the heat.

Let the kofta curry rest for a few minutes before serving to allow the flavours to meld together.

Garnish with chopped coriander leaves and serve hot with steamed rice or roti.