Grate the bottle gourd.

In a mixing bowl, combine grated bottle gourd, coriander leaves, gram flour, salt, red chilli powder, turmeric powder, and carom seeds.

Add water gradually and mix to form a batter.

Add fruit salt and mix well.

Preheat a steamer with water.

Grease a dhokla plate.

Pour the dhokli batter into the plate.

Steam cook for 10-15 minutes.

Remove from steamer and cool.

Cut into small pieces.

Grease a shallow frying pan with oil.

Shallow fry the dhokli pieces on both sides until golden brown.

Set aside the fried dhokli.

In a mixing bowl, whisk gram flour into buttermilk.

Heat oil in a heavy-bottomed pan on medium flame.

Add mustard seeds; once they splutter, add cumin seeds, asafoetida, ginger garlic paste, and curry leaves.

Sauté for about a minute.

Add chopped tomatoes and cook until soft and mushy.

Add the gram flour and buttermilk mixture, salt, red chilli powder, and garam masala.

Mix everything and cook on low heat until the curry starts boiling.

Add the shallow-fried dhokli, mix gently, and simmer for 3-4 minutes.

Garnish with coriander leaves.

Serve hot with steamed rice or Masala Khichiya Churi.