Roughly dice 1/2 kg of bottle guard after taking out the skin.
Boil this in some salted water for about 4-5 minutes or until soft. Drain over a muslin cloth.
Let this hang until water stops dropping and the vegetable comes to room temperature. Then gently squeeze to drain out as much water as possible.
Coarsely grind the vegetables with the green chilies and 1 inch ginger.
Mix the besan or gram flour, salt and a pinch of sugar with these vegetables until the mixture is of sticky dough like consistency.
Fill a wok with enough sunflower oil to enable deep frying and heat until smoking.
Dab a little bit of oil in your palms and take a walnut sized ball of veggie mix in it. Press the center until a little space is cleared. Stuff 4-5 raisins or a seedless date in between and cover with the vegetable mix.
Repeat with rest of the dough and fry until golden brown. Keep aside.
In another wok, add the ghee and throw in the stick of cinnamon, cloves and green cardamoms along with the bay leaf. Fry until you can smell the spices.
Add the grated onion to the wok now and fry until it changes color.
Add 1 tsp of sugar, jeera (cumin) powder, coriander powder, turmeric each along with the ginger garlic paste and stir until oil leaves the sides.
Now add the tomato puree and a handful of green peas. Stir and simmer covered for 5 minutes. Add a little water if needed.
Now gently add the fried koftas you made earlier with 1/2 cup of water and simmer for 5 more minutes.
Pour in a serving dish and garnish with some fresh cream.