Delicately cooked, crisp bottle gourd vegetable, combined with curds gives a cooling and satisfying accompaniment to a meal.
Lauki Raita
- Wash, peel and grate the bottle gourd.
- Boil water in a pan. Add the grated bottle gourd to it. Cook till slightly tender. Put in a sieve to drain off the excess water. Cool and keep aside.
- On a low flame, heat oil in a ladle. Add cumin seeds. As they crackle, add asafoetida. Pour this tempering to curds.
- Mix in bottle gourd, spices, coriander leaves and salt. Stir well. Garnish and serve.
Ingredients
- 250 grams curds (boiled till 100°C)
- 1/4 Kg (kilo) Bottle gourd
- 1/2 teaspoon red chilli powder or 1 green chilli (finely cut)
- 1/2 teaspoon dhana-jeera powder
- 1/4 teaspoon cumin seeds (roasted - opt.)
- pinch of asafoetida
- 1 teaspoon oil
- 2 cups Water
- 1 teaspoon coriander leaves (finely cut)
- salt to taste
Print Recipe
