Peel and cut bottle gourd into four large round pieces. Scoop out the seeds.
Marinate with garlic paste, ginger paste, turmeric, red chilli powder and lemon juice for five to ten minutes.
Boil, peel and cut the potato into small pieces.
Heat oil in a pan and fry the bottle gourd pieces till golden brown.
For the Filling:
Heat desi ghee in a pan and add chopped onions.
As they turn brown add ginger, green chillies, kishmish, almond flakes, cashew nuts, khoya and sunflower seeds.
Saute and add the potato pieces. Add salt and allow it to cool for some time. Now stuff the bottle gourd pieces with the filling.
For the Gravy:
Heat desi ghee in a pan. Add cashew paste, whisked yoghurt, fennel powder, mace powder, nutmeg powder, green cardamom powder, water, salt and red chilli powder.
Pour the gravy over the bottle gourd pieces and serve hot.