Take bottle gourd in a
bowl, add gram flour, 1 tsp green chillies, ¾ tsp ginger, 1 tsp garlic, 1 tsp coriander leaves, salt, ½ tsp coriander powder, ½ tsp red chilli powder and ¼ tsp turmeric powder and mix well. Add a little water and mix till you get a smooth batter.
Heat 1 tbsp oil in a
non-stick pan, add cumin seeds, onion, remaining garlic, tomatoes, remaining green chillies and remaining ginger. Mix and saute till fragrant.
coriander powder, remaining red chilli powder, remaining turmeric powder, cumin powder and garam masala powder and mix well. Add 1 cup water, mix and cook till the gravy thickens slightly.
Heat oil on another
non-stick pan. Pour equal quantities of batter on it to make small round cutlets. Cook on medium heat, turning sides, till both sides are evenly done and golden.
Transfer the cutlets in
a serving dish, pour the gravy over them. Garnish with the remaining coriander leaves and serve hot.