- 500ml milk
- 250gm bottle gourd
- 1 tbspn curd
- 3 green chillies finely chopped
- 3 tbsp coriander leaves chopped
- A generous pinch of roasted cumin powder
- Salt to taste
For the tempering
- 1 tsp oil or ghee
- 1 tbs mustard seeds
- ½ tsp Kashmiri chilli powder
Choose a tender bottle gourd for this raita, peel, grate and boil with a little salt till it is just cooked. Drain the water.
Heat milk till it is lukewarm, add a tbs of curd and mix lightly. Add the well-drained bottle gourd, mix again and let it stand in a warm place overnight to let the curd set.
Once it is set, place it in the fridge to chill. Just before serving add salt, the green chilies and coriander leaves. Mix well.
Take a small pan and heat ghee. Splutter the mustard seeds and add Kashmiri chili powder. Pour the tempering over the raita and sprinkle the roasted cumin powder. Cover and rest for 5 minutes to infuse the flavors.