Grate the bottle gourd.

Squeeze out excess water from the grated bottle gourd and reserve the juice.

Microwave the grated bottle gourd on high for 3 minutes.

Cool and squeeze again if required.

In a bowl, combine grated bottle gourd with ginger paste, garlic paste, chopped green chilies, salt, garam masala, and gram flour.

Mix well to form koftas, adding gram flour gradually for binding.

Preheat oven to 200 degrees Celsius.

Grease a baking dish and place the koftas on it.

Drizzle or brush the koftas with oil.

Bake in the preheated oven for 15 minutes, then grill for 10 minutes.

In a mixer grinder, grind the tomatoes, ginger, garlic, and green chilies into a puree.

Heat oil in a kadai or non-stick pan.

Temper with panch phoran masala and bay leaf.

Add chopped onions and sauté until translucent.

Add the tomato puree, cumin powder, coriander powder, salt, and sugar.

Stir and sauté the masalas until the oil separates from the sides.

Add the reserved bottle gourd juice and required amount of water to form a gravy.

Simmer the gravy for 4-5 minutes on low heat, adjusting seasoning as needed.

Add the baked koftas to the gravy and simmer for another 2-3 minutes.

Finish with garam masala and chopped coriander leaves.

Turn off the flame, cover, and let the flavors combine before serving.