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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Bengali
Servings: 2
Calories: 46kcal
Author: Shil
- 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
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.