Add a pinch of salt to grated lauki and set it aside in a colander placed in a bowl. After 10~15 minutes, squeeze out all the water from the lauki and take it in a mixing bowl. Reserve the drained water.
To the drained lauki and all the ingredients for the muthiyas and knead into a smooth dough. Add the reserved lauki water, only if needed.
Lightly grease hands and divide the dough into equal portions -- roll each portion into a cylinder that is 6" long and 1" thick.
Place them in a lightly greased container and steam for 20~25 minutes.
Let them cool slightly and cut the muthiyas into ½" pieces.
Heat 2~3tbsp oil for tempering, add mustard seeds, asafoetida and sesame seeds. Once the seeds start to splutter, add the muthiyas and saute on medium flame until golden brown and crisp on all sides. Don't overcrowd the pan, cook in batches to evenly cook the muthiyas.
Garnish with chopped cilantro and serve immediately.