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Doodh Jhinge

Doodh jhinge ( Ridge gourd cooked in milk)

Jhinge (turai or ridge gourd) cooked in milk tempered with mustard seeds. And flavored with ginger and spiked with green chili.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 500 g jhinge or ridgegourd peeled, cut lengthwise into two halves and finely sliced
  • 200 ml milk
  • 2 tsp ginger paste
  • 3 - 4 green chillies slit
  • 2 dry red chillies
  • 1 tsp black mustard seeds
  • 2 tsp mustard oil
  • 1 tsp ghee
  • 1 tbsp sugar
  • salt to taste

Method
 

  1. Heat oil, add mustard seeds and whole red chillies. When the mustard starts spluttering, add the jhinge.
  2. Add the sugar, salt and ginger paste and cook on a moderate flame till the water released by the jhinge has almost dried up. Add the green chillies.
  3. Lower the flame and slowly add the milk. (Be careful that the milk doesnt curdle, you might want to add a pinch of gram flour to the milk to prevent it from splitting).
  4. Cook for another 10 minutes.
  5. Check that the sugar and salt are just right, add the ghee and serve with steamed rice.