Ingredients:

• 1 cup – Yoghurt, approx 1/2 cup Milk as needed
• 1 cup – Lauki, grated (bottle gourd)
• 2 tsp – Oil
• 1 tsp – Cumin seeds powder (jeera)
• 1/8 tsp – Asafoetida (hing)
• 2 – Whole Red Chillies
• 1 tsp – Ginger (finely chopped)
• 1 tsp – Green chilies, finely chopped
• 3 tbsps – Coriander leaves, finely chopped
• 1/2 tsp – Salt

Method:

1. Whip the yoghurt and add the milk as needed to make the consistency of pancake batter, set aside.
2. Heat the oil in a saucepan on medium high heat.
3. Add the cumin seeds and asafoetida.
4. After the cumin seeds crack, add red chillies, stir fry for a few seconds.
5. Add lauki, ginger, green chllies, coriander leaves and stir fry until most of the water has evaporated and lauki is tender.
6. This should take about 4 to 5 minutes.
7. After the lauki cools, mix it well into the yoghurt.
8. Add more milk if needed.
9. For best results, serve chilled.