Ingredients:
1 small tender Bolu Daarale / Bolu Peere / Luffa Gourd / Sponge Gourd
1 small Onion
1 Green chilly
2 - 3 strands of Coriander leaves
3 - 4 tsp grated coconut
1 - 1.5 cups Yogurt/Curd
Salt to taste
1/2 tsp Mustard seeds
8 - 10 Cumin seeds
Pinch of Asafoetida
1 strand Curry leaves
1 - 2 broken red Chillies
Recipe:
Peel sponge gourd and cut the sponge gourd, coriander leaves and onion into small pieces.
Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.
Put all these chopped ingredients in a vessel. Add salt, ground coconut, curd/yogurt and mix well.(If curd is too sour, add the required amount of milk and mix.)
Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice / Pulav/Biriyani.
1 small tender Bolu Daarale / Bolu Peere / Luffa Gourd / Sponge Gourd
1 small Onion
1 Green chilly
2 - 3 strands of Coriander leaves
3 - 4 tsp grated coconut
1 - 1.5 cups Yogurt/Curd
Salt to taste
1/2 tsp Mustard seeds
8 - 10 Cumin seeds
Pinch of Asafoetida
1 strand Curry leaves
1 - 2 broken red Chillies
Recipe:
Peel sponge gourd and cut the sponge gourd, coriander leaves and onion into small pieces.
Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.
Put all these chopped ingredients in a vessel. Add salt, ground coconut, curd/yogurt and mix well.(If curd is too sour, add the required amount of milk and mix.)
Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice / Pulav/Biriyani.
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