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 !!!
Ingredients
- 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
- oil for frying dal fritters
Instructions
- 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 oil, make small dumplings of the lentil paste and shallow fry till golden brown. Keep aside on a kitchen absorbent towel.
- In another pan, heat 2 tbsp oil, add the bittergourds, 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.