Lauki ka Raita/BottleGourd/Doodhi in Curd

Raita is a integral part of different paratha, a very good company for pulao/biryani. On Vijayadashmi pooja it is a main recipe to cook for. A great combination of cooling effect of bottlegourd and protein in curd. In summer it is good to have due to its cooing effect, a bit of tempering with mustard seeds and curry leaves and thats it. Go with any pulao or paratha.

So here I am with Bottlegourd/Lauki/Doodhi in curd/raita, a nice recipe to make



Ingredients: Sufficient For Two People

250gm or 2 Cup Curd
1 cup grated lauki or bottle gourd, peeled and coarsely grated
1/2 Tsp roast cumin seeds, coarsely ground
Salt as per taste
1/2 Green chili, thinly sliced (remove seeds)
1 Tblsp chopped mint or coriander leaves
2 Tblsp crushed Peanut
1 Tsp crushed ginger

Method: Beat curd to make it smooth keep it aside till we boil bottle gourd/lauki.

Boil lauki/gourd in salted water for five minutes. Squeeze all the water and you can use this in kneading flour. We will only use boiled bottle gourd. 

Add this to the curd and mix well. Add dry roasted cumin seeds, chopped green chilies, ginger,crushedd peanut and chopped coriander leaves. Adjust salt as per taste. Place in a serving bowl and garnish with fresh coriander and/or mint leaves. Serve chilled with Indian meal.
You can adjust chili as per your taste.

Tip: You can temper it with little oil, curry leaves, red chilli and mustard seeds. I usually eat it raita without tempering.