firstly, peel and grate lauki.

further add salt and mix well. this helps to release water from lauki.

now squeeze the grated lauki and reserve the water. water will be used to prepare gravy.

transfer the squeezed lauki into large bowl.

add in ¼ cup besan, ½ tsp turmeric, ½ tsp red chilli powder and ¼ tsp garam masala powder.

mix well to form a dough. add more besan if required.

now prepare small balls with greased hands to prevent from sticking.

coat with corn flour / maida flour to get a crispy coating.

deep fry the koftas on medium heat. you can also shallow fry till they turn golden brown.

flip in between to get uniform browning.

firstly, in a large kadai, take 1-2 tsp of oil and saute chopped onions till they sweat.

next add ginger-garlic paste. saute till the raw smell of ginger-garlic disappears.

also add chopped tomatoes and saute for a minute or two.

saute till the tomatoes turn soft and mushy.

cool the mixture completely and transfer to the blender.

blend to smooth paste without adding any water. keep aside.

firstly, heat oil and add in cumin and bay leaf. saute till they turn aromatic.

further add turmeric and chilli powder. saute on low flame without burning the spices.

add in prepared onion tomato paste and saute well.

saute till the gravy thickens and oil separates.

additionally, add in coriander powder and salt to taste.

saute on low flame till the spices turn aromatic.

add in leftover lauki water got by squeezing lauki.

also add ¼ cup curd.

mix well and adjust the consistency of gravy.

get the gravy to a boil vigorously.

also add kasuri methi and garam masala powder.

transfer the gravy to a serving bowl and place lauki.

finally, garnish finely chopped coriander and serve lauki kofta curry with roti.