Peel and roughly chop 200 grams of dudhi (bottle gourd).

In a mixer jar, add 1 cup of the dudhi pieces, 2-3 green chilies, 4 garlic cloves, ¼ cup coriander leaves, ½ tsp lemon juice, and a pinch of salt. Grind into a smooth paste without adding water.

Transfer the ground paste into a mixing bowl. Add ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp ajwain (carom seeds), a pinch of hing (asafoetida), 1 tbsp white sesame seeds, ½ tsp dry mango powder, and 1 tbsp kasuri methi (dried fenugreek leaves). Mix well.

Add 2 cups of wheat flour, salt to taste, and 2 tbsp oil. Mix well and knead into a medium-soft dough. The dough should bind with the water content from the dudhi paste, but if needed, add 1-2 tbsp of water while kneading.

Pinch off a medium-sized ball of dough, roll it into a ball, and flatten it.

On a rolling board, roll the ball into a thin thepla.

Place the rolled thepla on a hot tawa and cook for a minute.

When the base is partly cooked, apply some oil or ghee and roast the thepla on medium flame. Repeat for all theplas.

Serve the dudhi thepla with dahi tikhari.

In a mortar and pestle, add 6-7 garlic cloves, 1 tsp red chili powder, ½ tsp cumin seeds, and a pinch of salt. Crush into a paste to make garlic chutney.

In a mixing bowl, add 1 tbsp of the garlic paste, ½ tsp turmeric powder, ½ tsp coriander powder, salt to taste, and some water. Mix well to form a masala paste.

In a pan, heat 3 tbsp oil and add ½ tsp mustard seeds, a pinch of hing, and some curry leaves. Sauté for a few seconds.

Add the masala paste, cover the pan, and cook until the oil separates from the sides of the paste.

Turn off the heat and let the tempering cool slightly.

Add 1 cup of curd and mix well.

Garnish with coriander leaves and serve with thepla.