Peel and wash the bottle gourd, then grate it.

Place the grated bottle gourd in a saucepan with water and cook on low to medium heat for 5 to 7 minutes. After 7 minutes, turn off the heat and set the cooked gourd aside.

In a mixing bowl, whisk the yogurt until smooth. Add 1 cup water and whisk again. Stir in salt, black salt, black pepper, roasted cumin powder, dried mint powder, and sugar if using. (I like a hint of sweetness in my raita, but you can skip the sugar if you prefer.)

Mix everything well. Take the cooked bottle gourd, rinse it twice in fresh water, then squeeze out the excess water and add it to the yogurt mixture. In a small frying pan, heat the ghee, add whole cumin seeds and Kashmiri red chili powder, and pour this tempering over the raita. Chill in the refrigerator for 30 minutes, then serve cold with lunch.

Sprinkle a little more roasted cumin powder and dried mint on top before serving.