Ghiya Garlic Raita (A spicy dip made of Bottle Gourd , Garlic and Yogurt)

Ghiya Garlic Raita

Curd or yogurt is an essential accompaniment to a balanced meal. It adds to the protein component of the  vegetarian meal, provides the essential probiotic microflora and enhances the tastefulness of a regular meal. One interesting way to add curds to your everyday platter is to make savoury raitas which can easily be combined with paranthas or pulao and biryanis alike. Raita can be made in many various ways by using different vegetables, fruits and spices. Here is a recipe for a spicy and aromatic raita which uses very different ingredients… Bottle gourd, fresh red chillies and garlic….


Thick curds 800 gms

Ghiya /Lauki/Bottle gourd 1

Onions 2 finely chopped

Fresh Red chilly 2

Garlic 1 small bulb/8-10 cloves

Roasted cumin seed powder 1 tsp

Black salt/kala namak to taste

Salt to taste

Coriander leaves for garnishing


Peel ghiya & dice into small cubes. Microwave for 2 -3 minutes at high power. Alternatively steam ghiya with little water in a pan for 4-5 minutes.

Peel the onions and chop finely.

Peel garlic cloves & crush together with red chillies in a grinder. Keep aside.

Add  chilli garlic paste , ghiya cubes  & chopped onion to thick curds in a bowl.

Add the  spices & chopped coriander. Mix well.

Serve chilled with  paranthas or pulao .

Serves 8

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