Lauki Ka Raita (Bottle Gourd Raita)

Here’s a Raita recipe that uses a rather different vegetable in it. While you may be loving your mint, cucumber and others made with common veggies, this variant made with bottle gourd is definitely going to woo you. Lauki Ka Raita is an easy, refreshing, savory condiment or side dish made with bottle gourd (lauki), curd (yogurt) and a few spices. Also known as ghiya raita, it is cooling to the palate and can be served with Pulao, Biryani or any Indian meal.

About Lauki ka Raita

‘Lauki’ is the Hindi name for ‘bottle gourd,’ also known as ‘calabash’ or ‘opo squash’ in English. It is also called ‘ghiya’ in Hindi and ‘dudhi’ in Marathi and Gujarati. So, Lauki Ka Raita is also known as ghiya raita.

This raita recipe is quite uncommon and not very popular, but it is a traditional preparation usually made in Punjabi households. The version I’m sharing here is a family recipe.

In Indian cuisine, raita is a yogurt-based condiment to which vegetables, fruits, spices, and herbs are added. Raitas can be savory or sweet.

The savory versions taste mild and tangy, and pair wonderfully with spicy or spiced dishes like biryani, pulao, Kabab, or curries.

This Lauki Ka Raita is no exception. It also goes well with simple meals like dal-rice or a chapati-sabzi combination.

Bottle gourd is a watery and cooling vegetable, making it an ideal choice for summer. It’s rich in nutrients and minerals, and easy to digest. So, any recipe made with lauki is healthy; especially if you steam, simmer, or sauté it instead of deep frying.

The usual spices and seasonings added to Lauki Ka Raita include chopped green chilies, roasted cumin powder, garam masala, and either black salt or regular salt.

Really, really simple recipe, isn’t it? All you have to do is cook the lauki first and then mix it with the curd and other ingredients.

Here are a few lesser-known raita recipes you may like to try:
Makhana Raita | Aloo Raita | Carrot Raita | Palak Raita

How to make Lauki Ka Raita

Cook Bottle Gourd

1. Rinse, peel and shred or grate 100 to 125 grams bottle gourd (lauki or ghiya).

You will need about ¾ to 1 cup grated lauki. You can grate or shred with a food processor or a box grater.

Note: Always taste a small piece of lauki before grating. If it tastes bitter, do not use it; bitter lauki can be harmful.

2. Now, take the grated lauki in a pan. Add 1 to 1.25 cups water.

3. Mix very well and keep the pan on stovetop.

4. Add ⅛ teaspoon salt.

5. Simmer and cook on medium-low heat uncovered for about 10 to 12 minutes or until the grated lauki softens and is cooked completely.

I have cooked the lauki in a pan, but you can steam or cook it in a stovetop pressure cooker or Instant Pot.

• Cooking in stovetop pressure cooker: Add 1 cup water, salt and grated lauki in a 2-liter stovetop pressure cooker. Pressure cook on medium heat for 5 minutes. When the pressure falls down naturally, then only open the lid.
• Cooking in Instant Pot: Take the grated lauki, salt and 1 cup water in the steel insert of the IP. Pressure cook for 3 minutes on high pressure. Do a quick pressure release after 2 to 3 minutes.

Strain Cooked Lauki

6. Whether you cook the lauki in a pan, stovetop pressure cooker or Instant Pot, you have to strain it later.

Strain using a juice strainer or sieve. Collect the strained water in a bowl.

7. Press with a spoon so that all the water is extracted.

You can also press the cooked lauki in your palms after it turns warm or cools. Use the strained water to add to dal (lentils), vegetable recipes, roti or bread dough.

Tip: For a quick cooling method, add the cooked lauki to a bowl of cold water. Then, strain and squeeze them.

Make Lauki Ka Raita

8. Whisk 1 cup fresh chilled curd until smooth in a bowl.

You can use packaged curd but make sure it is not too sour.

9. Add the cooked lauki and ½ to 1 teaspoon finely chopped green chilies or serrano peppers.

You can add ¼ to ½ teaspoon red chili powder, instead of green chilies.

10. Combine well.

11. Add ½ teaspoon roasted cumin powder, a pinch of garam masala powder (optional) and black salt. Mix very well.

Substitute black salt with edible and food grade rock salt or regular white salt.

12. Serve Lauki Ka Raita immediately or refrigerate and serve later within a couple of hours.

You can garnish with coriander leaves or mint leaves, before serving.

Serving & Storage Suggestions

Below are some ways that you can serve this Lauki Ka Raita and enjoy its flavors:

• Rice recipes: A classic way to serve this raita is with Pulao, Vegetable Dum Biryani or a Ghee Rice.
• Lentils: Ghiya raita also pairs nicely with a side of Dal Tadka, Masoor Dal, Moong Dal or Dal Fry with some roti or steamed basmati rice.
• Vegetables: You can even serve it as a dipping sauce with vegetable crudités and snacks like pakoda or Aloo Tikki. As a side dish, it tastes great with any North Indian vegetable dish or curry.
• Paratha: Any stuffed paratha like Aloo Paratha, Gobi Paratha or Mooli Paratha tastes good with this ghiya raita.
• Storage: Refrigerate the leftovers in a covered container only for a day. Lauki Ka Raita tastes best when freshly served.

Expert Tips

1. Bottle gourd (lauki): Use tender lauki when making this ghiya raita recipe. Always taste the lauki before you use it. If it tastes bitter, then throw it away.
2. Cooking bottle gourd: Sometimes you may get bottle gourd that takes longer time to cook. In this scenario, simply cook the lauki for some more time. Also, you can cook the bottle gourd in a stovetop pressure cooker, pan or Instant Pot.
3. Curd (yogurt): I always suggest using homemade Curd for any raita recipe. If using packaged curd, then you can use whole milk, toned milk or low-fat curd. But make sure that the curd is not sour. You can also include Greek yogurt or Hung Curd for this raita recipe.
4. Spices: The spices added to this recipe are roasted cumin powder which adds an earthy, nutty flavor. For some pungency, I add green chilies. You can skip these, if making for small kids. In place of green chilies, you can add red chili powder or cayenne pepper too. I also add garam masala powder, but you can omit it.
5. Herbs: This is a family recipe and I have stayed true to it. We do not add any herbs like coriander leaves (cilantro) or mint. I have only added fresh coriander as garnish for plating purposes. But feel free to add them, if you like.
6. Seasoning: You can either use black salt, rock salt or regular white salt to season this raita.

FAQs

Lauki ka Raita recipe from the archives was first published on April 2015.