Peel and wash bottle gourd. Now, shred or grate it and don’t throw away the juice.
Heat a pan and pour grated bottle gourd into it. Stir for 1 minute and then cover and simmer for 3 minutes.
Stir until water dries up.
In a mixing pan, whisk yogurt to a smooth consistency.
Now, add finely chopped onions, finely chopped green chilies, roasted cumin seeds powder, roasted carom seeds powder, and finely chopped coriander leaves. Add cooked bottle gourd and mix well. Add salt and mix well.
Take an onion slice and put it at the center of the pan. Heat a piece of charcoal and place it on the onion slice. Next, por clarified butter over charcoal and then cover the pan for 1 minute. Next, we will prepare tempering for raita.
Now, in a Tadka pan, heat clarified butter.
Add cumin seeds, kashmiri lal mirch powder, and red chilies. Heat clarfied butter for a little longer than you would do for the regular tempering. Here, we want to depict that charcoal has a burning effect on raita. But be careful, don’t burn the ingredients. Add the tempering to raita.