Lauki Ka Raita | Raita Recipe | Pakistani Recipe | Summer Special Bottle Gourd Raita | Raita

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is cost-effective.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley retains freshness and dried coriander is budget-friendly.

Peel and wash the bottle gourd thoroughly.

Cut the bottle gourd into small pieces and dip them in water to prevent browning.

Boil 2 glasses of water and add the bottle gourd pieces, cooking for 10-12 minutes until tender.

Remove the bottle gourd from the water and let it cool to room temperature.

Mash the bottle gourd lightly to maintain some texture.

Blend half a cup of mint leaves, 4 green chilies, half a cup of coriander, and 1 teaspoon of garlic paste with 2-3 tablespoons of water to make a chutney.

Whisk 500 grams of fresh curd until smooth and creamy.

Add half a teaspoon of salt and 1 teaspoon of roasted cumin seeds to the curd.

Mix in the chutney and the mashed bottle gourd, combining gently to avoid thinning the curd.

Heat 3-4 tablespoons of mustard oil and fry 2 chopped garlic cloves until golden.

Add slit green and red chilies and 1 teaspoon of white cumin seeds to the oil, cooking until aromatic.

Stir in 8-10 curry leaves and pour the hot tadka over the raita before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens