First, check if the bottle gourd is good in tatse and not bitter. Discard if it's bitter and use another one. Take the grated bottle gourd in a bowl. Add besan and rice flour.

Add salt,1/2 tsp chilli powder, 1/2 tsp Turmeric powder, a pinch of ajwain, hing, 1 tsp oil and some chopped coriander leaves and mix well. Combine to form a sticky dough. Grease a steel shallow plate or box and press down the mixture into it.

Steam the mixture in a whistle less pressure cooker or steamer for 15 minutes on medium heat. Then let it cool completely.

Then cut it out to small blocks and keep covered. Then heat ghee in a pan or kadhai. Then add Mustard, cumin seeds and chopped green chillies. Saute' well.

Then add onion paste, ginger garlic paste, and cook well. Then add the spices, whisked curd and some water to the gravy, cover and cook well till ghee leaves from the gravy.