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Recipe: Lauki Raita

By ARPNA ANAND
September 02, 2021 12:54 IST
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A Bihari-style unusual Lauki Raita from Rediff.com reader Arpna Anand.

This hot weather cooler is mildly spiced with chillies and flavoured with ginger, black salt and roasted cumin powder.

Photograph: Kind courtesy Arpna Anand

Lauki Raita

Serves: 4-5

Ingredients

  • 1 small lauki or bottle gourd
  • 3-4 cups hung curd or yoghurt
  • 2-3 tsp kachhi ghani or mustard oil
  • ½ tsp black salt
  • ½ tsp bhuna or roasted jeera or cumin powder
  • ½ tsp haldi or turmeric powder
  • Salt as per taste
  • 2 tsp black rai or mustard seeds, made into a paste (please see the note below)
  • 2 -3 green chillies, grated
  • 1 tsp grated ginger
  • A few leaves green dhania or coriander or cilantro for garnish

Method

  • Wash, peel and grate the bottle gourd.
    You can discard the seeds and the too spongy flesh in the centre attached to the seeds.
    Use a thicker blade for grating.
  • Boil the grated bottle gourd in a little water in a heavy-bottomed saucepan over medium heat for 5-10 minutes.
    Once it boils, take off heat and cool.
    Squeeze the excess water from the cooked bottle gourd and transfer into a bowl.
    Add the hung curd and whisk.
    Add the mustard oil, black salt, regular salt, jeera powder, turmeric, grated green chillies, ginger, mustard seed paste and mix well.
    Add a little water if required.
    Refrigerate for at least for 30 minutes and serve chilled, garnished with a few leaves of dhania, with rice, roti and dal.

NOTE: Grind mustard seeds with a little water to make a smooth and thick paste.

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ARPNA ANAND