Come let’s say hello to the friendly ridge gourd!
This is a quintessential Bengali recipe called Jhinge posto where the gourd is cooked with the paste of poppy seeds. This recipe’s beauty lies in its simplicity. It is that recipe which tastes divine with hot steamed rice.
Ridge gourd which is Jhinge in Bengali, has white seeds embedded in spongy flesh and is known as Turai or Turiya in Hindi.
Ridge gourd is an exceptionally healthy vegetable as it is low in calories & fat and is rich in essential nutrients like dietary fibre, vitamin C, iron, magnesium and antioxidants. It is mostly made up of water, which makes it hydrating and gentle on the digestive system. It also has compounds that support good cholesterol and lower bad cholesterol, making it a great choice for a heart-friendly diet.
Now the simple recipe:
Ingredients:
Two pieces of medium size turai
2 to 3 tbsps of mustard oil
Half tspn Kalonji (Black cumin)
2 to 3 tbspns paste of poppy seeds
Half tspn turmeric powder
Salt to taste
2 green chillies slit lengthwise
Method:
Remove the skin and finely chop the ridge gourd and microwave it till it softens. In a kadhai(wok) or a frying pan heat some mustard oil. Then add kalonji. Once the kalonji splutters, add the softened ridge gourd, stir well. Next add turmeric powder, salt, green chillies and the paste of poppy seeds. Stir well till the vegetable blends with the paste. You will notice that some water is released after a while. Let it simmer till the water has mostly dried up and the paste is well cooked. Empty out the contents in a serving bowl, and drizzle a little mustard oil over the dish.
Serve it hot with plain rice. This delicious Bengali recipe will surely enhance the flavour of a meal. It is a simple yet finger licking recipe. Do try it.
By Sudha Mukhopadhyay
