Jhinge bata
Jhinge Bata is a traditional Bengali dish where ridge gourd is mashed into a smooth consistency, and then cooked with a few basic spices in mustard oil. The dish is typically enjoyed with a side of steamed rice. It is spicy but also so comforting!
Ingredients
- 2 Ridge Gourd
- 1 Small (3oz) Red onion
- 5 Garlic cloves
- 2 Green chili
- 1 tablespoon Mustard oil
- 1 teaspoon Nigella seeds
- 2 Dry Red chili
- ½ teaspoon Salt (Adjust as per taste)
- ¼ teaspoon Turmeric powder
Instructions
- Trim the edges off the ridge gourd and then cut in big chunks as shown in the video.
- Peel off the spiky edges of the skin.
- Stem the ridge gourd until it's soft. Then let it cool down and blend it to purée.
- Finely chop the onion, garlic and green chili.
- In a heavy bottom pan, heat the mustard oil. Then add the nigella seeds and dry red chili. Let it sizzle for a few seconds.
- Add the chopped onion, garlic and green chili. Season with salt and add the nigella seeds. Stir it around and cook until the onion is softened and turns mild golden brown.
- Add the ridge gourd purée and cook by stirring frequently, until the moisture is gone, and it comes as a thick mashed consistency.
- Taste for salt and add more if needed.
- While serving, drizzle a little bit of mustard oil or ghee.
Nutrition
Calories: 58kcalCarbohydrates: 4gProtein: 0.3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 488mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 0.5IUVitamin C: 5mgCalcium: 10mgIron: 0.2mg