Full Recipe - [ Ссылка ]
Ingredients
10 ounce lauki (bottlegourd) (300 g)
1 cup chilled plain yogurt (dahi, curd)
1 teaspoon finely chopped green chilies
1 tablespoon finely chopped cilantro (fresh coriander leaves)
1 teaspoon black salt
½ teaspoon roasted cumin powder
Instructions
Prepare The Lauki
Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh.
Cut it into half and discard any big seeds.
Grate the lauki using the middle hole of a box grater. Measure out 1 cup of grated lauki.
Add the grated lauki to a pressure cooker along with ½ cup water and stir well.
Pressure cook for 2 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally.
Note – You can also cook the lauki in a pan over the stovetop or in an Instant Pot.
Strain the lauki using a fine-mesh strainer and let it cool completely.
Note – You can use the leftover water to knead the dough or to make curries.
Make The Raita
Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.
Add cooked lauki, green chilies, cilantro, black salt, and roasted cumin powder to the bowl and mix well.
Chill the raita for a few hours and serve.
Notes
This recipe can be easily doubled or tripled.
If you want to make a vegan lauki raita, you can use soy yogurt, coconut yogurt, or any dairy-free yogurt that you prefer.
Adjust the green chilies as per your taste.
If you want to make raita a little watery, then add in some water or milk and adjust the consistency.
You can also add some peeled and grated cucumber or carrots along with cooked lauki in the raita.
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