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Ingredients

• 1 bottle gourd, large-sized, washed, peeled, cut lengthwise, grated
• 1½ cups coarse wheat flour (atta)
• 2 tbsp gram flour
• 2 tsp sugar
• ½ tsp turmeric powder
• 4-5 sprigs coriander leaves, fresh, finely chopped
• A generous pinch baking soda
• Curd as required
• Coconut, grated, as desired
• Salt to taste
• For the seasoning
• 5 tbsp oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 1 tbsp white sesame seeds (optional)

Method

1. Squeeze the grated bottle gourd and reserve the juices. For better results, salt the grated bottle gourd and keep aside for 15-20 minutes, then squeeze.
2. Add the coarse wheat flour, gram flour, sugar, turmeric powder, salt, baking soda, half of the coriander leaves, and 3 tbsp oil. Knead lightly. Add a little curd and reserved bottle-gourd juice and knead into a soft dough. Let the dough sit for about 10 minutes.
3. Shape the dough into thick, long, cylindrical pieces resembling bananas. Apply a bit of oil on your hands beforehand to make shaping easier.
4. Steam for about 20 minutes. Insert a knife or toothpick to check if they are ready; it should come out clean. Remove from heat and allow to cool. Slice into roundels.
5. For the seasoning, heat 2 tbsp oil in a pan and add the mustard seeds. When they splutter, add the curry leaves. Add the steamed roundels and sauté until crisp.
6. Add the sesame seeds, if using, and sauté until golden and crisp.
7. Serve hot, garnished with fresh coriander and grated coconut.