Wash the lauki and peel it using a vegetable peeler. Peel it until you reach the soft flesh. Cut it into half and discard any big seeds. Grate the lauki using the middle hole of a box grater.
Add the grated lauki to a pressure cooker. Add ½ cup water and pressure cook for 2 whistles on high heat. Remove the cooker from heat and add let the pressure release naturally. You can also cook the lauki in a pan over the stovetop or in an Instant Pot. Strain the lauki using a soup strainer and let it cool completely.
Note – You can use the leftover to knead the dough or to make curries.
Whisk yogurt in a medium size mixing bowl using a wire whisk until smooth and creamy.
Add the cooked lauki, 1 teaspoon finely chopped green chili, 1 tablespoon finely chopped coriander, 1 teaspoon black salt ad ½ teaspoon roasted cumin powder to the bowl and mix well.
Chill the raita for a few hours and serve.
You can also add some peeled and grated cucumber along with cooked lauki in the raita.Before cooking the lauki, taste it to check the taste. If it is bitter or sour, avoid adding it to the raita, otherwise, it will ruin the overall taste.Use soy yogurt, coconut yogurt, or any dairy-free yogurt for a vegan version.If you want to make raita a little watery, then add in some water or milk and adjust the consistency.