Peel and grate lauki. Squeeze out the water completely and keep that water for making gravy.
Take squeezed grated lauki in a large bowl. Add gram flour, rice flour, turmeric powder, ginger-garlic paste, finely chopped green chilli, finely chopped onion and salt.
Mix all ingredients well. Mixture should have a thick consistency to make round shaped balls. If it is watery then add 1-2 teaspoons gram flour and mix. Do not keep this mixture idle for long time since lauki releases water over time and it will make mixture soggy and you will not be able to make kofta balls.
Grease your palms with oil and divide mixture into 10 to 12 portions. Take each portion and turn it into round shaped balls.
Heat oil in a frying pan over medium flame for deep frying. When oil is medium hot, add 3-4 balls at a time. Stir occasionally and deep-fry until they turn light golden brown and crisp. Take them out using slotted spoon, drain excess oil and place them over kitchen tissue in a plate.
Blanch the tomatoes and crush them with cashew nuts to make tomato-cashew puree.
Heat 2-tablespoons oil in saucepan over medium flame. Add cumin seeds and cook until they sizzle, 7-10 seconds. Add ginger-garlic paste and stir-fry for 30-40 seconds. Add chopped onion and stir-fry until it turns light pink in color.
Add tomato-cashew puree and mix well. Stir-fry for 3-4 minutes.
Add red chilli powder, coriander powder, garam masala powder, turmeric powder and salt (add for gravy). Mix well and stir-fry for a minute.
Add thick curd and mix.
Add lauki water (kept in step-2) and 1/2-cup water and cook over medium flame for 3-4 minutes. Stir in between occasionally.
Add fried kofta balls to the gravy.
Cook for 5-6 minutes and turn off flame. Transfer it to a serving bowl and garnish with coriander leaves.
serve hot
