Bring water to a boil, blanch the flowers for a few minutes to reduce bitterness. Strain and rinse with cold or room-temperature water. Set aside in a colander to drain.

In a bowl, whisk yogurt until smooth. If it’s too thick, thin it with a little water—aim for a runny cake batter consistency.

Add salt, minced chilies, and crushed mustard seeds to the yogurt. Gently fold in the blanched flowers.

Heat oil in a small pan. Add mustard seeds; when they begin to pop, add hing. Turn off the heat and pour the tempering over the raita.