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Jhinge Shukto

Jhinge Shukto (Ridgegourd and Bittergourd Curry)

Jhinge Shukto. A light curry of ridgegourd and bittergourd. Lentil dumplings thrown in. The warmth of ginger. The earthy aroma of radhuni / celery seeds. The fragrance of ghee. Delectable !!!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Bengali, Indian


  • 3 big jhinge or ridgegourd peeled, halved longitudinally and cut into 2 inch pieces
  • 2 bittergourd cut into thin roundels
  • 50 g motor dal or yellow pea dal soaked overnight
  • 1.5 tbsp ginger paste
  • 1 tbsp poppy seed paste
  • 1 tsp black mustard seeds
  • 2 tsp radhuni or celery seeds
  • 1/2 tbsp ghee
  • 3 tbsp mustard oil
  • 1/2 tsp sugar
  • salt to taste


  • Smear the bittergourd slices with a little salt. Keep aside for 10 odd minutes, rinse and pat dry.
  • Coarsely grind 1 tsp celery seeds in a mortar and pestle, keep aside.
  • Drain the motor dal from water, grind coarsely with very little water. Add salt, give it a hearty mix.
  • Heat 2 tbsp oil, make small dumplings of the lentil paste and shallow fry till golden brown. Keep aside on a kitchen absorbent towel.
  • Add the bittergourd to the same oil, saute till light brown. Keep aside on a kitchen absorbent towel.
  • Add the remaining oil to the pan, throw in the mustard seeds and 1 tsp celery seeds. Allow the spices to splutter.
  • Now add the ridgegourd and a sprinkle of salt, saute for 4-5 minutes. Cook over a moderate flame till the water released by the ridgegourd has almost dried up.
  • Add 1 tbsp ginger paste and poppy seed paste and cook for another 2-3 minutes.
  • Add sugar, ground celery seeds, the fried bittergourd slices, lentil dumplings. Pour 2 cups of warm water. Continue to cook for another 5-7 odd minutes till the ridgegourd and bitter gourd is perfectly cooked. (Take care though that the ridgegourd does not become too mushy.)
  • Add the remaining ginger paste, give it a good stir, adjust seasonings and finish with a generous dollop of ghee.