Lauki ka Raita - Bihari Cuisine

Another mouth-watering raita very common in Bihar is Lauki ka raita. Unlike other raitas it is prepared in mustard masala. It is a low calorie, nutritious vegetable. When mixed with protein-rich yogurt it makes for a healthy dish. Lauki or bottle gourd is one veggie that I often cook in the summers. It can be served as a side dish for biryani, chapati, parathas and rotis.Curd or yogurt is an essential accompaniment to a balanced meal. It adds to the protein component of the vegetarian meal. Raita can be made in many various ways by using different vegetables, fruits and spices. Here is a recipe for a spicy and aromatic raita which uses very different ingredients.

MORE RAITA RECIPES ARE LINKED HERE

Radish Raita

Bhindi Raita

Cabbage Raita

Prep  time	mixing time	Serves
15 mins	10 mins	4 persons

Recipe Course: RAITA

Recipe type: INDIAN

Ingredients Grated Bottle gourd -1 ½  cups Chopped cucumber – ½ cup Thick curd – 3 cups Water  - ½ cup Roasted Cumin (jeera) powder -3 tsp Mustard Powder – 2 tsp Salt and pepper powder –to taste Black salt – 1 tsp Red chilli powder  - 2 tsp Green chilli -2 no’s Coriander leaves –handful

Method

1. Wash the bottle gourd with water.

2. Peel and grate the lauki/bottle gourd on the large holes of a hand grater or mandolin.Squeeze out the water from the bottle gourd.

3. Chop the cucumber and keep it aside.

4. In a large bowl add the lauki/bottle gourd,salt, sugar (if using), green chilies, coriander leaves and cucumber.

5. Now add all the spice mixtures and mix well.

6. Churn the curd with hand blender or mixer and pass it through a sieve to give smooth consistency. Now add to the prepared lauki spice mixture.

7. Give a gentle stir and check for salt.

8. This raita tastes great when served cold. Refrigerate lauki ka raita for 1/2 hour. Before serving, garnish Lauki ka Raita with finely chopped coriander leaves and serve chilled.

Notes

• You don’t need to temper this with mustard oil and spices if you don’t want to. 
• Rub some cumin seeds between the palms of your hands and sprinkle on top of the raita to add a pleasant aroma.