Ridged Gourd Raita
of Santa Clara, US
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Cool Raitha for hot summer days.
1 cup Ridge Guard pieces (de-skinned)
1 cup plain Yogurt (Curd)
2 tsp Vegetable Oil
2 tsp Mustard seeds
a pinch of Asafoetida (hing)
1 tsp Urad dal
Salt to taste
Cut Ridge Guard into small bite size pieces.
Heat Oil in a kadai. Add Hing, Mustard seeds. When the seeds splutter, add Urad dal.
When the dal turns light brown, add the chopped Ridge Guard pieces. Fry till soft. Remove to a bowl & allow to cool completely.
Add Salt, Cilantro & Curd. Mix well & serve with steamed Rice, Chapati or Jowar Roti.
Tomato egg drop