Take a medium-sized lauki and grate it using a grater with large holes. Set it aside.

Next, soak 1 cup of rice for 2 hours. After soaking, drain the rice water and place the rice in a blender.

Add 1 medium-sized boiled potato, ¼ cup of curd, 1-inch piece of ginger, 4-5 spicy green chilies, and ½ cup of water to the blender. Grind the ingredients until you achieve a thick, pourable batter. Avoid adding additional water while grinding.

Transfer the ground batter to a mixing bowl and then add 1 cup of grated lauki, ½ cup of chopped onions, along with some coriander leaves and salt. Mix the ingredients thoroughly.

In a separate pan for tempering (tadka), heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 2 dry red chilies, and some coriander leaves. Sauté the tempering mixture and then add it to the batter. Mix well.

Now, add ½ teaspoon of baking soda to the batter and mix until it becomes slightly frothy and puffed up.

Heat oil in a pan and sprinkle some white sesame seeds in it. Pour the batter into the pan and spread it evenly.

Cook for 5-7 minutes over low to medium heat until the base is thoroughly cooked. Then, flip it over and cook the other side for 3-4 minutes.

Your "lauki ka nashta" is ready to be served. Enjoy it with tomato ketchup or chutney.