Lauki (Bottle Gourd) Raita - Summer Special

Step 1: Prepare the Bottle Gourd

Peel the bottle gourd using a peeler and discard both ends. Grate the peeled bottle gourd using the coarse side of a grater.

Step 2: Cook the Bottle Gourd

Immediately transfer the grated bottle gourd to a pan. Add ½ tsp chaat masala powder, ½ tsp red chili powder, ½ tsp cumin powder, ⅛ tsp turmeric powder, ½ tsp salt, ¼ tsp chili flakes, and 1 tbsp oil. Mix all ingredients thoroughly until well combined.

Step 3: Steam and Dry Bottle Gourd

Place the pan with the bottle gourd mixture on low flame, cover it, and cook for 3-4 minutes. Then, uncover and stir, cooking until all the water from the bottle gourd has dried out. Cover again and cook for another 2-3 minutes on low flame. Once cooked, turn off the flame and let the bottle gourd cool completely to room temperature.

Step 4: Prepare Green Paste

In a mixer grinder, add ⅓ cup fresh coriander, ⅓ cup fresh mint, 1 green chili, 2 medium garlic cloves, and 2-3 tbsp water. Grind these ingredients coarsely to form a paste. Do not add too much water, as it will make the paste too thin.

Step 5: Assemble the Raita Base

In a large bowl, take 300 grams of yogurt. Add the cooled cooked bottle gourd, the coarsely ground green paste, and 1 finely chopped medium-sized onion (ensure it's washed in cold water and drained to remove harshness).

Step 6: Season the Raita

Add ¼ tsp black pepper powder, ¼ tsp garam masala powder, ¼ tsp black salt, and ¼ tsp salt to the yogurt mixture. Mix all ingredients thoroughly until well combined and creamy.

Step 7: Prepare the Tempering (Tadka)

In a small pan, heat 3-4 tbsp mustard oil. Once the oil is slightly warm, add 2 sticks of curry leaves and 2-3 whole dried red chilies (or green chilies if preferred). Fry until fragrant.

Step 8: Finish Tempering

Turn off the flame and immediately add ½ tsp whole cumin seeds and ¼ tsp black mustard seeds to the hot oil. Let them crackle for a few seconds, ensuring they don't burn.

Step 9: Serve the Raita

Pour the hot aromatic tempering over the prepared cold bottle gourd raita. Serve immediately or chill in the refrigerator for a more refreshing experience.

• Use the coarse side of the grater for bottle gourd.

• Immediately transfer grated bottle gourd to the pan to prevent blackening.

• Ensure cooked bottle gourd is completely cool before adding to yogurt.

• For a diet-conscious meal, skip the tempering and eat with a spoon and salad.

• Adjust spices to taste.

• Can use round bottle gourd (kaddu) instead of long one.

• Can finely chop herbs and garlic instead of grinding.

• Can use regular vegetable oil instead of mustard oil for tempering.