Quick Ghia Raita Recipe | How to Make Bottle Gourd Raita
Raita made with bottle gourd is best served with main course meal or biryani or any rice dish. It can also be enjoyed at snack time as a low calorie snack.
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
1. 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.
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.
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.