Sorakaya Raita

1. 1

   Cook the bottle gourd.

   • In a small pot, add the chopped or grated sorakaya, 1/2 cup of water, and a pinch of salt.
   • Cover and cook on medium heat for 8-10 minutes, or until the sorakaya is soft and translucent.
   • Drain any excess water completely and set the cooked gourd aside to cool down to room temperature.
2. 2

   Prepare the yogurt base.

   • In a medium bowl, whisk the curd until it's smooth and creamy.
   • Add the completely cooled sorakaya, finely chopped green chilies, and salt to the yogurt.
   • Mix everything together well.
3. 3

   Make the tempering.

   • Heat oil in a small pan (tadka pan) over medium heat.
   • Add mustard seeds and let them splutter, which should take about 30 seconds.
   • Add cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes until the dals turn light golden brown.
   • Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.
4. 4

   Combine and serve.

   • Pour the hot tempering over the yogurt and sorakaya mixture.
   • Garnish with freshly chopped coriander leaves.
   • Mix the tempering in just before serving. For best results, chill in the refrigerator for at least 30 minutes before serving.

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