1. Put chopped ginger and 1/2 tsp salt in a deep vessel.
2. Add 2 cups water, bring to a boil, add fruit.
3. Cook till tender, but still firm to touch, squeeze out water, keep aside.
4. Save some of this liquid, keep aside.
5. Add all other kofta ingredients to fruit, mix well.
6. Add more gram flour if required for binding.
7. Shape into koftas, deep fry in hot oil till golden.
8. Keep aside in perforated container till required.
9. In another pan, heat oil for whole garam masala.
10. Add all ingredients for whole masala, except onions, roast to splutter.
11. Add onions, cook till light and transparent, not browned.
12. Add saved water, bring to a boil, simmer for 4-6 minutes.
13. Dissolve all dry masala powders in 1/4 cup water, add to cooking mixture.
14. Add all other ingredients, except chopped coriander leaves.
15. Add some more water if gravy is too thick.
16. Add salt to taste, simmer further for 5-7 minutes.
17. Add koftas, stir, pour into serving dish.
18. Garnish with chopped coriander leaves.
19. Serve hot with rice, macuni or other roti, or puris.

Making time: 1 hour
Makes: 6-7 servings
Shelflife: 8-10 hours (do not soak koftas in gravy previously)