1 cup bottle gourd, thickly grated
1 cup low-fat curd, freshly beaten
1/2 cup mint leaves, finely chopped (pudina)
1/4 tsp roasted cumin seeds (jeera)
1/4 tsp black salt
1/2 tbsp roasted flax seeds
1/2 tbsp Sunflower seed
Salt to taste
- Combine the bottle guard with one cup of water. Cover and cook on a medium flame for 4 minutes.
- Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
- Refrigerate for at least 1 hour and serve chilled.