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For the gravy, heat the oil in a pan and saute cinnamon, black peppercorn and cumin seeds. Add pumpkin, bottle gourd, Ashok kitchen king masala and mix well, add coriander and mint leaves. Transfer the mixture and let it cool. Add a little water and grind the mixture into a puree. Set aside. To make the koftas, mix together mixed vegetables, potatoes, breadcrumbs, green chillies, ginger, red chilli powder and salt. Shape the mixture into balls. Slide these into kadhai and deep fry till golden and crisp. Drain onto absorbent paper. Heat butter in a pan. Add tomato puree and cook. Add the gravy to this pan and add fresh cream. Simmer for 1-2 minutes. let it come to a boil. Transfer the gravy into a serving dish place koftas over it and serves hot.
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