Chop the garlic cloves and the bottle gourd into fine pieces. To prepare the filling, heat oil in a pan. Add garlic chopped ginger, chopped onions, salt and chopped bell peppers. Toss the mixture and then add the chopped bottle gourd. Sprinkle crushed black pepper and cook for 3 to 4 minutes. Add tomato puree and mix well. Add chopped and fried eggplants, chopped basil leaves and mix well. Switch off the gas and allow the filling to cool for 5 to 10 minutes. Fill the spring roll sheets with the prepared mixture and seal them with the refined flour batter. Heat oil in a pan and deep fry the spring rolls. Set aside on a tissue paper. Cut the spring rolls into half. To serve, put some mayonnaise at the base of the shot glasses and place the spring roll pieces.