Grate the peeled lauki and add a pinch of salt. Let it rest for 5 minutes.
Then squeeze out excess water with the help of a sieve and muslin cloth.
Take 1 cup of besan/ gram flour in a mixing bowl. Add grated lauki, finely chopped ginger, garlic, green chillies, salt, coriander powder and red chilli powder. Mix all ingredients well.
No need to add extra water as lauki contains enough water to make the mixture moist.
We need a mixture of dough consistency to make balls.
Heat oil in a deep frying pan on medium to high flame.
Once oil is hot, drop ball sized mixture into oil.
Deep fry till the balls changed their color to golden brown.
Keep flame in medium-high heat as on high flame the outer side will get over brown while the inner part will still remain uncooked.
Take out the fried lauki balls and place on a tissue to remove excess oil.
Take another frying pan. Heat 4 tbsp refined oil.
Add 1 tsp cumin seed and let it crackle. Then add chopped ginger-garlic, green chili and sauté till onions cooked translucent.
Add chopped tomatoes and sauté till cooked soft.
Add all dry spices (coriander powder, cumin powder, turmeric powder, red chilli powder) to the pan and sauté.
Add 1 cup of water to it and mix well. Season with salt. Add crushed Kasuri methi powder.
Keep it on high flame. Let it simmer for 5 mins or till little thicker consistency.
Remove from heat once the gravy is cooked completely. Then add the lauki koftas (dumplings/ meatballs) to the gravy and cover with the lid.
Once done sprinkle garam masala, mix well and garnish with coriander leaves and serve with any flatbreads or rice.