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Daab Jhinge

Daab Jhinge (Ridge-gourd with Tender Coconut Flesh)

5 from 1 vote
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 !!!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add a little salt, cook over a moderate flame till the water released by the ridgegourd almost dries up.
  4. Stir in the mustard-poppy seeds paste, add the remaining green chilies. Sauté over a high flame for another 2-3 minutes.
  5. Add the tender coconut flesh, continue to cook for a further 4-5 minutes. Add the sugar, adjust seasonings.
  6. Finish with a generous drizzle of mustard oil. Allow to rest for 10 odd minutes.
  7. Serve with rice.