Put the bottle gourd in a large pan, add a little salt and water and boil for 3 minutes, or until soft. Drain and squeeze in a clean tea (dish) towel to remove all the excess moisture.
Remove the stones (pits) from the dried plums and replace them with almonds.
Put the gram flour, chillies, ginger paste, roasted black pepper, and bottle gourd in a large bowl, season with salt, and mix well with your hands.
Divide the mixture into 16 equal portions and roll into balls. With damp hands, flatten the balls and place a stuffed dried plum in the middle, then shape into balls again.
Heat the oil in a kadhai or deep, heavy-based pan over high heat, then reduce the heat to medium. Working in batches, carefully lower the balls into the hot oil and fry for about 2 minutes turning constantly, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Put the ground coriander, chilli powder, and turmeric in a small bowl, add 3 tablespoons of water and stir together.
Heat the ghee in a large, heavy-based pan over medium heat, add the cardamom pods, cloves, cinnamon, and bay leaf, and stir-fry for about 1 minute, or until the cardamom pods start to change color.
Add the onion and stir-fry for about 2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for about 1-2 minutes, then add the ground spice mixture and season with salt. Stir-fry for 1-2 minutes, or until the moisture has evaporated.
Add the pureed tomatoes to the pan and stir-fry for about 5 minutes, or until specks of oil begin to appear on the surface. Pour in 250ml / 8fl oz (1 cup) water and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 2 minutes.
Add the fried kofta and simmer for a further 2 minutes. Sprinkle over the remaining ground spices, stir and remove from the heat. Adjust the seasoning, if necessary, and garnish with chopped coriander.