Peel, cut the bottle gourd into moderately small cubes and either microwave in minimum water adding a little salt or boil till cooked, keep aside to cool
Grind the coriander-pudina-green chili with a little salt and jeera powder to a smooth paste
Whisk the curds, add the pudina-coriander paste and the rock salt, whisk ill well blended
Mix in the cooked bottle gourd and almond bits, taste, adjust seasoning and refrigerate to cool
Serve with stuffed kulchas, parathas, theplas or pulavs
Notes
Highlights
A nourishing traditional curd dip that has a twist of some Indian flavours that can used alongside any main course for a balanced meal.