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.
Ingredients
- 8-10 potol or parwal or pointed gourds peeled
- 2 potatoes peeled and cut into medium cubes
- 2 bunches of lau shaak or bottle gourd greens
- 500 ml whole milk
- 1 tsp ginger paste
- 1 tsp coriander seed paste
- 1/2 tsp kalonji or nigella seeds
- 5-6 green chilies slit
- 1 tbsp cooking oil
- 1/2 tbsp ghee
- 1 tsp sugar
- salt to taste
Instructions
- Remove the tender leaves from the stems, finely chop the leaves. Keep aside.
- 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.
- Boil the stems in salt water till tender. Drain from the water. Keep aside.
- Heat oil in a Kadhai, add the potato and potol, sprinkle salt, shallow fry, some 8-10 minutes.
- Add the ginger and coriander paste, cook over a medium flame for 5 odd minutes till oil starts to release from the masala.
- Turn the heat to low, gently pour in the milk, while stirring continuously, cook for another odd 5-7 minutes.
- Throw in the bottlegourd stems and leaves, continue to cook till the vegetables are tender. Sprinkle in the sugar.
- In a separate pan, heat the ghee, throw in the kalonji and green chilies. Allow them to splutter.
- Add the tempered ghee over the curry, give it a hearty mix.
- Adjust seasonings. Serve hot.