Daab Jhinge (Ridge-gourd with Tender Coconut Flesh)
Daab Jhinge. Young ridge-gourd. Tender coconut flesh. A hint of mustard. A kiss of poppy-seed paste. Some wicked chillies. And just a dash of mustard oil. Food heaven !!!
Ingredients
- 700 g ridge-gourd or jhinge peeled, cut lengthwise into two halves and cubed
- 3/4 cup tender coconut flesh lightly mashed
- 1.5 tbsp yellow mustard seeds
- 1.5 tbsp posto or poppy seeds
- 1/2 tsp nigella or kalonji seeds
- 7-8 green chilies slit
- 2 tbsp mustard oil
- 1/2 tsp sugar
- salt to taste
Instructions
- Soak the mustard seeds and poppy seeds in warm water for 20 odd minutes. Using an electric blender, blitz the mustard and poppy seeds and 2 green chillies to a fine paste. Keep aside.
- Heat 1.5 tbsp oil in a pan, throw in the kalonji and 2-3 green chilies. When the kalonji starts to splutter, add the ridgegourd cubes.
- Add a little salt, cook over a moderate flame till the water released by the ridgegourd almost dries up.
- Stir in the mustard-poppy seeds paste, add the remaining green chilies. Sauté over a high flame for another 2-3 minutes.
- Add the tender coconut flesh, continue to cook for a further 4-5 minutes. Add the sugar, adjust seasonings.
- Finish with a generous drizzle of mustard oil. Allow to rest for 10 odd minutes.
- Serve with rice.