Ghiya Ka Raita (Bottle Gourd Raita)

Bottle gourd raita is Smoke Seasoned. By this technique, raita imbibes the flavor of ghee, cumin and green chilies.

Ingredients:

• 1 cup yogurt
• 2 cups Bottle Gourd grated
• 2 green chilies finely chopped
• 2 cloves
• ½ tsp cumin seeds
• 2 tbsp cilantro finely chopped
• ½ tsp black pepper powder
• Rock Salt to taste

Method:

• In a pan take grated bottle gourd and two cups of water. Boil till the bottle gourd is just tender. Drain it and keep aside to cool.
• When the bottle gourd is completely cooled, squeeze it with both the hands to remove excess of water.
• Beat the yogurt till it turns smooth.
• Add bottle gourd, half of the chopped cilantro, rock salt, black pepper powder, cumin powder and mix well. Add water to adjust the consistency of Raita.
• For Seasoning: Heat 1 tsp of ghee in a serving spoon. Add cumin seeds, chopped green chilies. When cumin seeds stop spluttering, add whole dry red chili and pour this mixture immediately over the raita and close the lid.
• Garnish with cilantro leaves and serve chilled with Kutti Poori, Aloo Sabji.

Do You Know?

On the first day of the Navaratri, a small bed of soil (taken from any auspicious place) is prepared in the puja room of the house and barley seeds are sown over it.

On this Bed, a water filled Kalash, made of Earthen or Copper is kept.

Above the pot a bowl filled with rice is kept.

A dry Coconut wrapped with red cloth and mango leaves is then kept over this kalash. This Kalash is believed to be a symbolic form of Goddess Durga. By keeping kalash one invocates the goddess in the Kalash.
On the tenth day, after the puja, these seedlings are pulled out and given to devotees as a blessing from god.

This Kalash must not be touched during the nine days. One diya is lit close to this Kalash which is supposed to burn continuously for nine days. This is known as Akhand Jyoti.