Bengali

Jhinge Narkol – Bengali Ridge Gourd With Coconut | Beerakaya Kobbari

Jhinge Narkol is a quick, healthy and refreshingly light side dish prepared with ridge gourd. The snowy white coconut sprinkling nestling amidst the bright green ridge gourd cubes is unspeakably lovely and delicious too! I just crave ridge gourd with coconut in summer – it’s the perfect antidote to the sweltering heat.

Jhinge Narkol

Ridge gourd or beerakaya is a low-calorie, high water content vegetable which makes it an ideal choice for weight loss. It’s a rich source of dietary fibre, Vitamin C and minerals. It has a cooling effect on the body and it’s the most popular veggie to incorporate into meals in summer.

Jhinge Narkol Recipe Bengali Style:

Fresh ridge gourd has a lovely light green colour and looks wonderful when cooked. It’s a light dish with minimal spices and easily digestible. Jhinge Narkol is the perfect side dish to relish in summer.

Indian summers can be oppressively hot and eating the right food can help you fight dehydration. Beerakaya Kobbari is a nice simple recipe and it definitely doesn’t get much easier than this. Ridge gourd cooks fast and is done in no time at all.

  • To make Beerakaya Kobbari, firstly wash, peel and cut the ridge gourd into small cubes.

  • Heat oil in a frying pan. Sizzle kala jeera and a broken red chilli.

  • Then add the jhinge pieces and sauté for ½ minute.

  • Next sprinkle turmeric and salt. Mix well.

  • Cover and cook the ridge gourd on low-medium heat for about 10 minutes till soft and tender and all the moisture has evaporated. Keep stirring in-between to ensure that it doesn’t burn.

  • Once cooked, add sugar and freshly grated coconut.

  • Gently mix till well incorporated.

  • Remove and serve Bengali Jhinge Narkol with rice and dal or chapathi.

If you are searching for more vegetarian recipes with coconut topping, then do try out Radish Greens Poriyal.

Ridge Gourd With Coconut Recipe details below:

Print

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.
Course Side Dish
Cuisine Bengali
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 46kcal
Author Shil

Ingredients

  • 2 Jhinge/Ridge gourd
  • 1 Dry red chilli
  • ¼ tsp Kala jeera/Nigella seeds
  • tbsp Grated coconut
  • 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.
5/5 - (1 vote)
Leave a Comment

View Comments

Recent Posts

Bellam Attu – Wheat Flour Jaggery Dosa

Bellam Attu, also known as Jaggery Wheat Flour Dosa, is a quick, traditional South Indian…

October 29, 2024

Chia Seeds: The Ultimate Superfood That Should Be In Your Diet!

Chia Seeds - tiny but mighty! Chia seeds are loaded with benefits that may surprise…

October 25, 2024

Tomato Onion Chutney For Idli Dosa

Tomato Onion Chutney is a flavor-packed South Indian condiment that brings together the tanginess of…

October 22, 2024

Cinnamon Walnut Apple Cake: A Fall Favorite

Cinnamon Walnut Apple Cake - as the leaves start to change and the air turns…

October 14, 2024

Creamy Cucumber Salad With Greek Yogurt

Creamy Cucumber Salad - there's nothing quite as refreshing as a cool, crisp creamy cucumber…

October 6, 2024

Tapioca Stir Fry | Karra Pendalam Kobbari Vepudu

Tapioca Stir Fry or Andhra Karra Pendalam Kobbari Vepudu is pure comfort food that brings…

October 3, 2024

This website uses cookies.