Lauki Ka Raita

It is one of the earliest vegetables cultivated by man,
believed to be originated in Africa. Bottle gourd, not very familiar to the
western world, is one of the favorite vegetables in Indian Cuisine. It grows in
humid weather of India, Sri Lanka and other tropical countries. Yellowish green in color, lauki is usually shaped
like a bottle. Its pulp is white and has white seeds entrenched within spongy
flesh. Lauki is 96.1%
water, so is light on the stomach and aids digestion. A 100 gm. serving of lauki contains just twelve
calories and is ideal if you are watching your weight. Under this recipe, we are first boil the peel and
grated lauki into pressure cooker and then mix it with spices and curd…served
chilled as an accompaniment.
1 cup
peel and grated Bottle gourd (lauki/ doodhi)
3 cup
yogurt/ curd
Salt to
1 tsp.
roasted cumin powder
1/4 tsp.
chaat masala
1/2 tsp.
red chilli powder
First peel
and grate lauki. Then boil grated lauki for 5-10 minutes with 2 whistles. Now drain
the water from the lauki and keep aside to cool. Now whisk the yogurt and mix
boiled and drained lauki (grated) into curd and mix well. Add salt, red chilli powder, chaat masala and cumin powder mix well… Serve chilled with main course.
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