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Instruction for the balls:.
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Peel the skin of the bottle gourd.
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And grate it.
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Let it drain for at least 1 hour.
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Press nicely to take away all the water that comes out (trace of very little water is fine, but remove as much as you can).
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Meanwhile chop the onion finely.
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In a bowl mix all the ingredients for the balls, except the oil.
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Make balls with it and fry it until dark brown.
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Keep the ball aside.
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Instruction for the sauce:.
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Take half of the chopped onion, garlic and ginger and make into a coarse paste without adding any water.
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Then blend the cashews and tomatoes, again without adding any water.
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Heat a pan add two teaspoon oil.
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when it is hot enough add the cinnamon stick, cloves and cardamom.
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Stir for about 10 seconds.
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Now add the chopped onions.
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When it turn golden brown add the onion, ginger and garlic pasted.
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Stir continuously.
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When the onion smell goes and a nice aroma comes, add the spice powders and salt.
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Stir for a minute and then add the blended tomato cashew.
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Let it come to a boil and then keep it on a medium heat for another 10 minutes.
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Finishing Touches:.
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Now add the fried balls to the sauce.
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Garnish with coriander.
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Serve with rice, Indian bread or anything of your choice.
