How to Make Jhinge Chorchori/ Ridge Gourd Curry #265

Before diving into the recipe I must share this personal story. From my childhood, I wasn’t a huge fan of veggies. I used to eat some of the vegetables surely but Jhinge/ridge gourd never made it to the list.

Jhinge chorchori is loved by all of my family members but they could never convince me to try it. It’s a very common curry in Bengali cuisine. One day I gave in to my mom’s request and it turned out that Jhinge/Ridge Gourd can actually taste and look good if done right. Few months back I wouldn’t even have considered writing about this recipe as I stick to the recipes I have had and personally liked.

Jhinge chorchori is the kind of dish you would probably never find in a restaurant, yet it represents what we have on day to day basis and that is exactly what I want to document and share with the world. If you’re open to try new dishes around the world or just starting out on your journey to become vegetarian/ vegan- do give it a try!

This dish heavily relies on the flavours of Mustard seeds and coconut- if you are not a fan of that, you may not like this. Coconut-mustard paste is commonly used in Bengali cooking…

Things you need

  1. 1 kg Jhinge/Ridge Gourd/Chinese Okra
  2. Mustard seeds 2 tbsp + 1 tsp
  3. Grated coconut 1 cup
  4. Green chilies 3-4
  5. Salt
  6. Turmeric powder 1 tsp
  7. Cumin powder 1 tsp
  8. Coriander powder 1 tsp
  9. Mustard oil 2 tbsp
  10. Sugar 1 tsp

No elaborate prepping is required for this dish.

Procedure

  1. Peel the ridge gourds, remove the seeds and chop them into small pieces.
  2. Wash the chopped ridge gourd/Jhinge and drain the excess water.
  3. Grind 2 tbsp Mustard seeds, 1 cup grated coconut, 4 green chilies and a pinch of salt in a food processor. You may need add splash of water to get a fine paste. Be cautious about the amount of salt you put in as you’ll add more salt towards the end. However, salt is essential for making this paste- without which Mustard seeds may turn bitter.
  4. Heat Mustard oil in a pan and temper with some Mustard seeds. Add turmeric powder, cumin and coriander powder into the oil and stir it until raw smell is gone.
  5. Add the chopped ridge gourds/Jhinge to the pan and stir it for 4-5 mins. Add salt as per taste
  6. When the ridge gourds are cooked halfway through, add the coconut Mustard paste in.
  7. Cook it for 10-15 mins with lid on.
  8. When ridge gourd looks well cooked, sprinkle a tsp sugar over it .
  9. Jhinge chorchori/ Ridge Gourd Curry is ready to be served. It tastes well with plain rice.
Jhinge Chorchori

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Post Author: Molten Cookie Dough

A typical Pisces person.

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