We are on a short trip to India to attend a family function. Enjoying a long awaited break in bright sunny days with clear blue sky. But scorching heat has drained and squeezed us to the full. After a series of feasts in a row here at my hometown, it is now time to consume rice with something really simple and comforting side dish. Scheming a raita recipe that is simple but tasty at the same time.
A snakegourd with creamy yoghurt, salt and green chilly can be turned in to very tasty raita in minutes. Snakegourd raita can be made when you are running short of time and have no patience to chop one vegetable after another and see how a simple food can taste so delicious.
Snakegourd raita is in line with aloo raita in terms of recipe. But the ginger hint given in latter to reduce gas and help digestion is absent in this raita. Rest of the procedure remains intact. Cooked snakegourd pieces can also be blended with yoghurt as is, instead of grinding. Move on to the recipe now.
Meet you all with one more interesting recipe. Till then bye.