Bottlegourd Raita is a quick and easy accompaniment for any Indian
flat bread. It looks healthy and simple. Bottle Gourd raita is best
to serve with rice or roti.
Grated Bottle Gourd (Dudhi)- 1 Cup
Yogurt – 250 grams
Curry leaves – 10
Mustard seeds – 1 teaspoon
Grated Ginger 1/2 teaspoon
Chopped Green chillies 2
Sugar – 1/2 tbsp (adjust to taste)
Black salt – to taste
Oil 1/2 teaspoon
Boil grated bottle gourd with little salt for 5 minutes. Strain,
run cold water over the grated bottle gourd and squeeze dry.
Blend the yogurt along with sugar, black salt, regular table salt,
grated ginger and finely chopped green chillies. Mix the cooked
bottlegourd in curd.
Now heat some oil in a tadka pan. When smoking hot, turn off the
fire and drop a teaspoon of mustard seeds and curry leaves into the
oil. The mustard seeds will pop and curry leaves will turn crisp.
Transfer contents of the pan into the bottlegroud and curd mixture.
Mix well before serving refrigerate for an hour. Serve this chilled
raita with any biryani as a side dish.