March 23, 2007

VCC 356 - Bottlegourd Raita

This is another Kashmiri dish recipe kindly contributed by Nancy Raina to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Bottlegourd Raita recipe

Gourd (fresh and tender)------------1/2 killogram
Thick curds--------------------------2 cups
White cummin powder---------------1 tea spoon
Black cummin------------------------1 tea spoon
Green chillies-------------------------2 nos
Pepper powder-----------------------1/4 teaspoon
Salt to taste

Method: Peel off the skin of bottle gourd tiil whole greenness is gone. Grate it on the big size grater. Put it in a pressure pan and boil till cooked or pressure cook for two minutes after first whistle. Cool it, strain the water. Take curds in a serving bowl. Beat the curds well, add all the spices and salt. Cut chillies into small pieces and remove the seeds. Add to the mixture. Now add strained gourd to it. Mix properly so that every thing mixes well. Serve with rice or chappati as side dish.

Finished product should be small strands of gourd in white mixture with green chillies floating arround. Note: Rub black cummin seeds on your palms and put it in the raita. It gives very good flavour.

[vkn]We are on a look out for a few volunteers. You Can Cook this dish and join the group cookbook project's taste-testing team. Over to you.

VCC: VCC Q4-2006: FAHC: FAHC-campaign