Ingredients:

• 2 cups – Yogurt
• 1 cup – grated Bottle Gourd
• 1/2 cup – grated Beetroot
• 1 tsp – Oil
• 1 tsp – Cumin seeds
• 1 tsp – Black Pepper, black salt each
• Salt to taste
• 1 tbsp – Dried Fenugreek leaves ( Kasuri Methi )
• Water, almost 1 cup – depending on thickness of Yogurt
• handful of Curry leaves

Method:

1. Whisk the Yogurt well with water and keep it aside.
2. Heat oil in a pan, and splutter cumin seeds in it.
3. Add curry leaves, and fry.
4. Add and fry bottle guard on a medium flame for 5-7 minutes till it gets cooked properly.
5. Allow it to cool down on room temperature.
6. Add it to the yogurt along with rest of the ingredients and stir.
7. Sprinkle black salt and kasuri methi on top.
8. Have it chilled or at room temperature as an accomplishment to Curries and Dal-Rice.
9. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur