Ingredients:

• 1 – fresh bottle gourd, peeled and chopped finely
• 2 cups – yogurt
• 2 – Green chillies
• 1/2 bunch – coriander, chopped finely
• 1 sprig – Curry leaves
• 1.5 tsp – Mustard Seeds
• 1 tsp – black gram or Urad Dal with skin
• 1/4 tsp – Hing
• A pinch – Turmeric
• Salt to taste
• 2 – tbsp – Olive oil

Method:

1. Heat the oil, add urad dal, after few seconds, add mustard seeds, hing and cover.
2. Let every mustard seed pop.
3. Add curry leaves and green chillies, saute them a little, then add the chopped bottle gourd and salt, cover and cook on low or medium heat stirring at times.
4. Once the vegetable is soft, transfer it into a mixing bowl and leave aside to cool.
5. In another mixing bowl beat the yogurt into a smooth consistency and stir it into the vegetable after it has cooled down.
6. Transfer the raita into a serving bowl, sprinkle with finely chopped curry leaves and serve.

Recipe courtesy of Sabita