Doodh jhinge ( Ridge gourd cooked in milk)
Jhinge (turai or ridge gourd) cooked in milk tempered with mustard seeds. And flavored with ginger and spiked with green chili.
Ingredients
- 500 g jhinge or ridgegourd peeled, cut lengthwise into two halves and finely sliced
- 200 ml milk
- 2 tsp ginger paste
- 3 - 4 green chillies slit
- 2 dry red chillies
- 1 tsp black mustard seeds
- 2 tsp mustard oil
- 1 tsp ghee
- 1 tbsp sugar
- salt to taste
Instructions
- Heat oil, add mustard seeds and whole red chillies. When the mustard starts spluttering, add the jhinge.
- Add the sugar, salt and ginger paste and cook on a moderate flame till the water released by the jhinge has almost dried up. Add the green chillies.
- Lower the flame and slowly add the milk. (Be careful that the milk doesnt curdle, you might want to add a pinch of gram flour to the milk to prevent it from splitting).
- Cook for another 10 minutes.
- Check that the sugar and salt are just right, add the ghee and serve with steamed rice.