Jhinge Narkol Recipe
JhingeNarkel is an incredibly easy ridge gourd side dish and the beautiful contrastof colours is a real delight. You’ll just want to make beerakaya kobbari againand again. Tastes great when served over white rice.
Servings: 2
Calories: 46kcal
Ingredients
- 2 Jhinge/Ridge gourd
- 1 Dry red chilli
- ¼ tsp Kala jeera/Nigella seeds
- 2½ tbsp Grated coconut
- ⅛ tsp Turmeric
- Sugar – a pinch
- Salt to taste
- 1 tsp Mustard oil
Instructions
- Wash and peel the ridge gourd. Cut into small pieces.
- Heat mustard oil in a wok. Add the Nigella seeds and dry red chilli and allow to splutter.
- Add the ridge gourd pieces, salt and turmeric. Sauté for ½ minute.
- Cover with a lid and simmer for about 10 minutes on low-medium heat until the jhinge becomes tender, stirring occasionally. No need to add water as the jhinge releases water.
- Sprinkle sugar and grated coconut, give a quick stir and remove from heat.
- Serve Ridge Gourd With Coconut as a side with Dal-Baath.