Jhinge Kumro Paturi (Ridgegourd and Pumpkin with Mustard and Coconut)
Jhinge Kumro Paturi. A symphony of pumpkin and ridgegourd. The sublime sweetness of coconut. The zing of mustard. The fire of fiendish chillies. Bliss !!!
Ingredients
- 2 jhinge or ridgegourd peeled, cut lengthwise into two halves and finely sliced
- 200 g pumpkin peeled, cut into thin strips
- 3 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 5-6 green chilies slit
- 3/4 cup coconut freshly grated
- 5 tbsp mustard oil
- 1 tsp sugar
- salt to taste
- 1 tbsp coconut freshly grated, for garnish
Instructions
- Soak the ridgegourd slices in salt water for 15 odd minutes. Drain the water, squeeze out any excess water and keep aside.
- Soak the black and yellow mustard seeds in warm water for 15-20 minutes. Drain the water, grind the mustard to a smooth paste along with 2-3 green chillies, a pinch of turmeric powder, a couple of rice grains and 2-3 tbsp of water.
- Take the pumpkin and ridgegourd in a bowl. Add the grated coconut, mustard paste, salt, sugar and 3 tbsp mustard oil. Mix well.
- Heat a frying pan, add the ridgegourd and pumpkin along with the marinade. Cook over a high flame for 4-5 minutes with frequent stirring.
- Now turn the heat to low, let the vegetables cook patiently in their own juices. (The vegetables shall release a lot of water, so no need to add any water.)
- Continue to cook with frequent stirring till the vegetables turn tender. (Care should be taken that the pumpkin and ridgegourd do not become too mushy.)
- Adjust seasonings.
- Finish with a generous sprinkle of grated coconut and a hearty drizzle of mustard oil.
- Serve hot with steamed rice.