Step-by-Step Instructions

1. 1.Prepare Bottle Gourd

   Peel the small size bottle gourd and cut it into small, uniform pieces. Set aside in a bowl.

2. 2.Prepare Aromatics

   Finely chop the onion. Slice the green chilies. Lightly crush the garlic cloves with their skin.

3. 3.Temper Spices

   Heat coconut oil or any cooking oil in a pan. Add 1 tsp mustard seeds (or mixed spices), 1 tsp cumin seeds, 1 tsp urad dal, and 1 1/2 tsp chana dal. Add a pinch of asafoetida (optional). Sauté for 1-2 minutes until the dals turn light golden brown and the spices are fragrant.

4. 4.Sauté Aromatics

   Add the chopped onion and crushed garlic to the pan. Then add 2-3 sprigs of curry leaves and the sliced green chilies. Sauté for 3-4 minutes until the onion turns translucent.

5. 5.Cook Bottle Gourd

   Add the chopped bottle gourd pieces to the pan and mix well with the sautéed spices. Pour in 1/2 cup of water. Cover the pan with a lid and let it cook for 8-10 minutes until the bottle gourd pieces are soft and tender.

6. 6.Season and Cool

   Once the bottle gourd is cooked, add salt to taste and crushed black pepper. Mix well. Turn off the heat and let the cooked bottle gourd cool down completely to room temperature.

7. 7.Prepare Yogurt

   In a separate bowl, add 1 cup of curd or yogurt. Whisk it well until smooth and creamy, ensuring there are no lumps.

8. 8.Combine and Serve

   Once the bottle gourd mixture has cooled, add the whisked curd or yogurt to the pan. Mix everything thoroughly until the bottle gourd pieces are evenly coated with the yogurt. The Bottle Gourd Raita is now ready to be served. You can chill it for a while before serving for a more refreshing taste.