Peel off and grate bottle gourd. Add leftover rice, handva flour, sooji, ginger garlic paste, sugar and all the dry masala. Mix it well and make soft dough.

Make big logs of the dough and gently put them in pre heated steamer. Cook them for 15 - 20 minutes on medium flame. When it's done, let it cool down,then cut into pieces.

Now in a kadai add oil then add mustard seeds when it comes to splutter add til and pinch of hing and curry leaves and immediately add muthiya and give it a good stir. You can enjoy with chai, tomato ketchup or green chutney.