Take a wide bowl and grate the lauki or opo squah from the thicker side. Squeeze the water out in another bowl and set aside. Please do not throw it.

Meanwhile, heat the oil for frying.

Add salt, red chili powder, garam masala to the grated lauki. start adding besan or chickpea flour (1 tbsp at a time) to the grated lauki. Add that much amount which is enough to bring the grated squash in a (not very tight) dough.

Make small tight balls out of this dough.

Start frying these balls on high medium heat till they are golden brown.

Koftas are ready. Set aside.

Chop Onions, ginger, green chili, coriander/cilantro leaves and tomatoes, really fine.

Heat 1/2 tbsp of oil in a heavy bottom pan, lower the heat to medium and add cumin seeds to it. Once the seeds crackle, add finely chopped onions, ginger and green chili to the pan. Saute and cook the onions on medium flame till they turn golden, for about 5 to 6 minutes.

Now add the finely chopped tomatoes to the pan. Give a good stir. Add all the spices - turmeric powder, coriander powder, red chili powder, garam masala and salt to the pan. Give another good stir. Cover the pan with lid. Cook the curry paste on medium flame till it becomes thick paste. It takes about good 7 to 8 minutes.

Switch off the gas stove. Cool it for sometime and then puree it fine in the blender. You may choose not to puree it fine.

Return it back to pan. Add the saved lauki juice and 1&1/2 to 2 cup of water, depending upon the consistency that you desire.

Adjust the salt and garam masala accordingly. Bring it to a boil and simmer for another 8 to 10 minutes.

Switch off the stove. The curry sauce is ready.

When it is meal time, place the koftas in the curry, just 10-12 minutes before serving so that koftas can absorb the flavors. If you soak them too much, they might become soggy.

Add fresh cream in the hot curry and stir. Garnish with cilantro or coriander leaves and serve.

They taste delicious with the side of Roti, Parantha, Naan, Pulav or Plain Rice.