Lauki is one of the most frequently bought veggie in our house. At any given point of time there is one lying in the refrigerator. I find it a very versatile veggie. We put it khichri, daal, make raita and use it for thickening sauces. Last Sunday I made lauki ka raita with rajma chawal. It is smooth, sweet tasting bland raita. Doodhi has cooling and soothing effect during summers and makes a great combination with yogurt.
1 medium size lauki
1 cup curds
1 tsp sugar
Salt to taste
2 tsp roasted cumin seeds coarsely grounded.
Peel lauki and cut it into half. Discard the seeds if hard. If the seeds are soft, grate the centre part as well. In a pan, boil some water with salt. Add grated doodhi and boil for a few minutes. Turn off the flame. Transfer doohi from the pan to colander and let the water drain away. Squeeze the remaining water from doodhi. In a bowl, beat curds till smooth. Add salt and sugar. Add doodhi and mix well. Add cumin seed powder or finely chopped coriander. Alternately, the raita can also be tempered with mustard seeds and curry leaves. For this, heat 2 tsp oil, add mustard seeds. When mustard seeds begin to crackle, add curry leaves and turn off the gas. Add this tempering to raita.
This raita tastes best when chilled and goes very well with spicy dishes.