Ghiye ka Raita

Ingredients

• 2 cups (250 g) ghiya (bottle gourd), peeled and grated
• 1 tbsp (15 g) oil
• 1 tsp jeera  (cumin seeds)
• 2-½ cups (500 g) thick dahi (yogurt)
• 2 tsp salt or to taste
• ½ tsp kali mirch (powdered black pepper)
• 2 tsp roasted and powdered jeera (cummin seeds)
• 1 tsp finely chopped ginger
• 2 tbsp chopped hara dhania (coriander leaves)

Preparation

• Heat the oil and add the jeera. When they splutter, add the grated Ghiya and saute till well mixed.

• Lower the heat and cook till tender. Remove from heat and leave to cool.

• Beat the yogurt till smooth, and add a little water to make it into a thick pouring cosistency.

• Add the salt, black pepper; 1 tsp of the jeera powder, ginger and 1 tbsp of the coriander leaves to the yogurt and mix well. Mix in the ghiya too.

• Transfer on to a serving bowl, garnish with the rest of the jeera and the hara dhania, chill and serve.