We went to my perimmas house 2 weeks back and we happened to taste this raita, it happenned to the apt combination for any hot variety rice like pulioyodharai , tomato rice etc. So after returning, called her up to ask for the recipe and I prepared it to post it here 🙂
1.Discard the seed part and scrap off the skin(green part). Chop it into cubes and keep it ready. Heat water in a pan and add the veggie with onions and cook till ashgourd turns soft and transparent.Set aside.
2.Heat a pan – add items under to ‘temper’ allow it to splutter and switch off. Add the tempered items to cooked veggie with required salt. Cool down completely and add curd and give a quick stir.
- If you prefer the crunchy taste, then no need to cook onions, add it while tempering, fry it and then add it to the cooked veggie.
- You can even add jeera while tempering.