Raita is an Indian dish made with yogurt and any vegetable as a side dish with a meal. Here is the vegan version.
1/2 Cup Braised Almonds Soaked for 24 hours to make almond yogurt. If you are not vegan, happily use yogurt
Bottle gourd chopped pieces 1/2 cup.
Mustard seeds, Cumin Seeds, Curry Leaves (optional) for tempering
Make Almond milk by blending the almond in just enough water to help blending. Add some more water and blend again. Strain.
You can use it right away or let it form into a thick yogurt for various uses later on.
To form a thick yogurt, let the strained liquid sit until it ferments a bit, just enough to give a slight sour taste. Usually 10-36 hours should be enough. It also thickens with time like yogurt. Transfer to the refrigerator and use in various recipes.
Sautee/Steam/Boil the bottle gourd pieces.
In a small pan do the tempering with mustard seeds, cumin seeds and curry leaves(Just heat the pan, and let them splutter)
Add this tempering, bottle gourd, salt and coconut oil to the almond yogurt and mix well.
Add water and mix well to get the desired consistency.
Serve as a side dish. Goes very well with chapati or rice.
Instead of bottle gourd you could use carrot, zucchini, cabbage or any other vegetable of your choice.