Lauki ka Raita

Ingredients

For Cooking Bottle Gourd

• ¾ to 1 cup or (100 to 125 grams) bottle gourd – grated, (calabash, opo squash, lauki, ghiya)
• 1 to 1.25 cups water
• ⅛ teaspoon salt

Other Raita Ingredients

• 1 cup (240 to 250 grams) curd (dahi or yogurt), chilled or
• ½ to 1 teaspoon green chillies – finely chopped; or serrano pepper or ¼ to ½ teaspoon red chilli powder or cayenne
• ½ teaspoon roasted cumin powder
• 1 pinch garam masala (optional)
• black salt or pink salt or regular salt, as required

Steps

Cooking bottle gourd

1. Wash and peel the bottle gourd. Cut off a small piece and taste it; discard the bottle gourd if bitter.
2. If it tastes pleasant and mild, without bitterness, shred or grate it using a food processor or box grater and set aside. Aim for ¾ to 1 cup grated bottle gourd.
3. Put the grated lauki into a pan with 1 to 1.25 cups water.
4. Combine thoroughly, place the pan on the stovetop, and add salt.
5. Over medium-low heat, simmer uncovered for 10 to 12 minutes or until the grated bottle gourd becomes soft.

Straining

1. Turn off the heat once done. Drain the cooked bottle gourd in a mesh sieve, pressing with a spoon to extract all the water.
2. Alternatively, press the cooked lauki between your palms once warm or cool. To cool it quickly, put it into a bowl of cold water, then strain and squeeze the grated cooked gourd.
3. Add the strained water to dal (lentils) or another vegetable recipe.

Making lauki ka raita

1. Beat the fresh chilled curd or yogurt with a whisk until smooth.
2. Mix in the cooked lauki and chopped green chilies.
3. Add the roasted cumin powder, an optional pinch of garam masala powder, and black salt or regular salt.
4. Combine everything thoroughly.
5. Enjoy immediately, or refrigerate and serve a couple of hours later. Coriander leaves may be added as a garnish when serving.

Serving suggestions

1. Pair the lauki raita with pulao, veg biryani, or other flavored or spiced rice dishes.
2. Serve alongside dal tadka, masoor dal, moong dal, or dal fry, with roti or steamed rice.
3. Use as a dipping sauce for vegetable crudités or snacks such as pakoda and aloo tikki. It also makes a side for any North Indian vegetable dish or curry.
4. Any stuffed paratha can be served with this raita.

Storage

1. Keep leftovers refrigerated in a covered container for only a day. The raita tastes best when made and served fresh.