Why recepie famous for?
Ingredients100 to 150 grams lauki (bottle gourd or opo squash) Or ¾ to 1 cup grated lauki
1/8 teaspoon salt for cooking lauki
1 cup fresh chilled curd (dahi or yogurt) or 240 to 250 grams curd
1 to 1.25 cups water
1 or 2 green chilies (hari mirch) - finely chopped or ¼ to ½ teaspoon red chili powder
½ teaspoon roasted cumin powder (bhuna jeera powder)
1 pinch garam masala powder (optional)
black salt as required
rinse and peel about 100 to 125 grams of lauki.
then shred or grate the lauki and keep aside. yield can be from 3/4 to 1 cup of grated lauki.
now take the grated lauki and 1 to 1.25 cups water in a pan.
stir very well and keep the pan on stove top. then add 1/8 tsp salt.
simmer and cook till the lauki softens and is cooked completely.
strain the lauki. press with a spoon so that all the water is extracted. you can also press the cooked lauki in your palms when the heat gets reduced in the lauki. for a quick method, just add the strained lauki to a bowl of cold water. then strain and squeeze them.
use the strained water to add to dals or make veggies.
making lauki ka raita
whisk fresh chilled curd till smooth in a bowl.
add the cooked lauki and chopped green chilies.
add the 1/2 tsp roasted cumin powder, a pinch of garam masala powder and black salt.
stir very well.
serve immediately or chill and serve later. you can garnish with coriander leaves while serving. we don't. only for the photographic purpose, i added some coriander leaves. serve with veg pulao, veg biryani or as a side dish with some sauteed veggies or with a combo of dal tadka-rice or dal fry-rice.