Bottle gourd (Lauki) is a cooling watery gourd which is excellent during summers. It is rich in nutrients and minerals. It is also easy to digest. The water which is drained after boiling or steaming it has therapeutic properties to it. It has shown to decrease blood pressure in hypertensive patients.
Lauki Ka Raita (Bottle Gourd Dip)
Raita is the side dish in Pakistani cuisine which is usually served with biryani, pulao or different types of kababs but this recipe is so refreshing and hearty that you can enjoy this with simple chapati or paratha in a hot summer day.
Ingredients
- 1 lauki (bottle gourd)
- 1 cup Yogurt 1bowl
- 3-4 Green chilli
- 10 curry leaves
- 5-6 Whole red chilli
- to taste Salt
- 1 tsp Cumin Zeera
- ½ tsp Black pepper powder
- 1 tsp Garlic chopped
- Oil for baghar.
Instructions
- First peel the skin of the bottle gourd (LAUKI) and shred it with hand shredder or chopper.
- Steam it for abt 10-15min on a low flame with ½ cup water.
- Drain the excess water from cooked bottle gourd with a sieve. Press with a spoon so that all the water is extracted from the cooked bottle gourd.
- Take a bowl pour the yougrt add salt, black pepper powder, and add the lauki and mixed it very well .
Tempering (baghar)
- In a pan pour oil and then add chopped garlic , zeera, chopped green chili, whole red chili, and lots of fresh curry leaves and stir Fry it till the garlic changes its color then transfer on top of the yogurt mixture.
