Squeeze out liquid from bottle gourd and reserve.
In a large bowl, combine flours, 1 tablespoon of the oil, 2 tablespoons of the cilantro and all other dough ingredients. Mix to combine.
Add grated gourd and knead into a dough, adding reserved bottle gourd juice a little at a time, as needed. Use water if you run out of bottle gourd juice. (I used 5 tablespoons)
Cover and leave to rest for 15 minutes.
With wet hands, form into oblong little cakes.
Place in a steamer and cook for 25-30 minutes. Test by inserting a fork into one. If it comes out clean, muthia are ready.
Let them cool and slice into thick pieces.
In a large non stick skillet or wok, heat remaining oil.
Add cumin seed and mustard seed. As soon as the cumin starts to change color, Add curry leaves, asoefetida and sesame seeds. Fry for 1 minute.
Add slices of muthia, lemon juice, salt and remaining cilantro.
Toss to combine and cook on low heat, tossing frequently, until heated through, about 5 minutes.
Serve with coriander or mint chutney.