Share and eNjoy
Doodh er Jhol
Doodher Jhol. A melange or vegetables and greens. Stewed in milk. Perfumed with coriander. Just a touch of ginger. Finished with a generous dollop of ghee. Quintessentially Bengali.
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Remove the tender leaves from the stems, finely chop the leaves. Keep aside.
  2. If the stems are tender, cut into 1- 1.5 inch long pieces, wash thoroughly and keep aside. If not tender, I would recommend avoiding using the stems.
  3. Boil the stems in salt water till tender. Drain from the water. Keep aside.
  4. Heat oil in a Kadhai, add the potato and potol, sprinkle salt, shallow fry, some 8-10 minutes.
  5. Add the ginger and coriander paste, cook over a medium flame for 5 odd minutes till oil starts to release from the masala.
  6. Turn the heat to low, gently pour in the milk, while stirring continuously, cook for another odd 5-7 minutes.
  7. Throw in the bottlegourd stems and leaves, continue to cook till the vegetables are tender. Sprinkle in the sugar.
  8. In a separate pan, heat the ghee, throw in the kalonji and green chilies. Allow them to splutter.
  9. Add the tempered ghee over the curry, give it a hearty mix.
  10. Adjust seasonings. Serve hot.
Share and eNjoy