Ghia raita recipe is a creamy yogurt side dish. In preparing this ghia ka raita(bottle gourd raita) we need grated and boiled bottle gourd, cold curd, and some spices. It is a quick and simple recipe that will be ready under 15 minutes.
What is Raita?
Raita is a creamy side dish in which thick curd is the main ingredient. We can add fresh fruits, boiled or raw veggies, green leafy vegetables and some spices to make different variety of raitas.
Raita made with bottle gourd is best goes with the main course meal or biryani or any rice dish. Ghia raita is a low calorie, gluten-free, diabetic-friendly recipe therefore enjoyed at snack time as a low-calorie snack.
Bottle gourd is one of the healthy veggies that is commonly known as ghiya, lauki or doodhi in India. Bottle gourd/lauki is a very versatile vegetable that mainly used in preparing a main course sabzi dish, soup, juice, paratha, muthiya, ladoo, halwa, kheer or even ice cream.
Lauki or ghia is a very popular summer food in India, to know more click here
This ghia raita recipe is very low in calories, can also be served as a low calorie snack. Traditionally, full fat curd in preparing of raita as it provides a rich creamy texture but you can also replace it with low fat curd to cut down the calories. Check here how to set low fat curd with toned milk
How to Make Bottle Gourd Raita (Ghia ka Raita)
For making quick bottle gourd raita firstly we peel and grate bottle gourd/ lauki, and then boil it in a sauce pan or in pressure cooker till it become soft and tender but not mushy. In sauce pan method it with take around 7-8 minutes. In pressure cooker cook it till 1 whistle after which we would need to immediately release the steam, strain the water out and wait for it to cool down completely. After that we add it in the chilled curd and mix the spices, and the healthy raita made with bottle gourd is ready for serving.
Ghia Raita Recipe Ingredients
Bottle gourd/Ghia known by many other names like white flower gourd, calabash gourd, new guinea bean, Tasmania bean, long bean. Not only it gives cooling effects to our body but also have lots of other benefits. It has sedative properties that helps in reducing stress, sleep disorders and gives relaxing effects. Lauki is a good source of iron, vitamins C, K and calcium. Its fresh juice is extremely beneficial for heart and keeps check on sugar levels and blood pressure, also reduces premature greying of hair and helps in retaining hair color. As rich source of fiber, it helps in weight loss.
Curd– It is a dairy product, rich in proteins and calcium. Curd is a fermented food, great probiotic and good for gut health. It is a powerful immunity builder and great for digestion.
Dry Mint leaves – It is rich in anti- inflammatory and anti oxidants, helps cure indigestion and upset stomach. Mint leaves provide a great aroma to the dish.
Roasted Jeera powder – It is also rich in anti- inflammatory and anti oxidants ingredients, helps in treating diarrhea, cures anemia, has anti cancer properties and keeps blood sugar in control.
Quick Ghia Raita Recipe(Lauki ka Raita)-Step by Step Guide
1. First wash bottle gourd/ghia, peel it and then grate it.
2. In a sauce pan, boil water than add grated ghia and let it boil for 7-8 minutes until it becomes transparent, soft and tender but not mushy. You can boil it in a pressure cooker up to one whistle and release the pressure immediately. Now strain it with a help of strainer and let it cool down completely.
3. Now in a bowl, add whisked curd, boiled and cooled ghia, black salt, dry mint leaves, jeera powder, chat Masala and mix them.
4. Garnish with fresh mint leaves. Serve cold with main course or enjoy at snack time
Serving Suggestions
Ghia raita or lauki ka raita is best served as a side dish with the main meals at lunch or dinner, or as a accompaniment with rice dishes.
Tips and Tricks
- Bottle gourd/Ghia can be boiled beforehand and kept in the refrigerator. It will stay good for 2-3 days if properly stored in airtight container in the refrigerator.
- Add some cold water or ice to the boiled ghia to cool it down fast.
- Dry mint leaves can be replaced with fresh mint leaves or coriander leaves.
- To make raita little spicy you can add chopped green chili or red chili powder as per your taste.
- Use cold curd if serving immediately, if not then refrigerate it for 2-3 hours before serving.
- Do not add the salt while preparing. Salt will be added at the time of serving.
Recipe Card
Quick Ghia Raita Recipe | How to Make Bottle Gourd Raita
Ingredients
- 200 gm Ghia (lauki) grated
- 400 ml Low fat chilled Curd whisked (made with toned milk)
- 600 ml Water for boiling
- ½ tsp Black salt
- ½ tsp Jeera powder
- ½ tsp Crushed Dry mint leaves
- ¼ tsp Chat Masala
- Few Mint leave for decoration
Instructions
- First wash ghia, peel it and then grate it. In a sauce pan, boil water than add grated ghia and let it boil for 7-8 minutes until it becomes transparent. You can boil it in pressure cooker upto one whistle and release the pressure immediately.
- Now strain it with a help of strainer and let it cool down completely.
- In a bowl, add whisked curd, boiled and cooled ghia, black salt, jeera powder, dry mint leaves, chat Masala and mix them.
- Garnish with fresh mint leaves. Serve cold with main course or enjoy at snack time
Notes
2. Add some cold water or ice to the boiled ghia to cool it down fast.
3. Dry mint leaves can be replaced with fresh mint leaves or coriander leaves.
4. To make raita little spicy you can add chopped green chili or red chili powder as per your taste.
5. Use cold curd if serving immediately, if not then refrigerate it for 2-3 hours before serving.
6. Do not add the salt while preparing. Salt will be added at the time of serving.
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