Jhinge or ridge gourd is largely a tropical vegetable. Due to its considerable water content, Jhinge is quite useful for health particularly over summer months when you drain a lot. It can be used in several dishes, among which “Jhinge narkol” is my favourite.
This is infact my grand mother’s recipe and I highly recommend it to you to bring variety in the usual summer dishes.
Ingredients to serve 4 :
- Ridge gourd (Jhinge) – 2
- Grated coconut – 4 tbspoon
- Green chilli – 2
- Ginger paste – ½ tbspoon
- Black cumin seed (Kala jeera) – ¼ teaspoon
- Cumin powder – ½ teaspoon
- Mustard seed paste – ½ tbspoon
- Pinch of turmeric
- Salt & sugar to taste
- Cooking oil
Wash and peel the ridge gourd and cut it into small, thin pieces.
Heat 1 tbspoon of oil in a wok or karhai over medium heat. Add black cumin seeds into it and saute for a while.
Now add the grated coconut and fry for 2 – 3 minutes.
Throw the pieces of ridge gourd and green chillies into it, add salt and turmeric powder. Put the lid on pan and let the ridge gourd cook. There is no need to add water as ridge gourd itself releases water.
Add cumin powder and ginger paste when it is almost cooked and the water dries out. Cook for another 2 – 3 minutes.
Mix 1- 2 tbspoon of water with the mustard seed paste and then add to the mixture at the end. Give it a good stir and put the gas off. Serve with rice.
- It is better if you can make a paste with cumin seeds and ginger, instead of using cumin powder.