Jhinge Chingri( Ridge gourd with shrimp)

Homemade food especially food cooked by mom has no comparison with anything. Now as my mom or Mother in law both were not present here I am trying to make their recipes. Jhinge (ridge gourd) is a popular vegetable in India. State-wise it's called by different names such as peerkangai,zika,peechinga etc .In Bengal, we make different dishes with it. After my marriage, I learn to make  Jhinge Chingri from my Mother in law. It's very easy to make and it goes with both rice and chapati. When buying Jhinge from grocery shops always buy young one otherwise it will not taste good.




Ingredients


Jhinge(Ridge Gourd) - 2 cups (peeled and diced)


Potato - 1 cup(peeled and diced into cubes)


Shrimp - 7 - 8 pieces


Onion - 1 small (chopped)


Tomato - 1 small(chopped)


Green chilies -  7 - 8


Cumin seeds - 1tsp


Turmeric powder 1tsp


Poppy seeds - 5 tbsp


Oil - 4 tbsp


Bayleaf -1


Dried red chili - 1


Sugar - 2tsp


Salt  to taste



Method


Soak poppy seeds in hot water for overnight then grind it to a smooth paste with green chilies.


Clean shrimp and drain excess water, rub turmeric powder and salt .Keep aside for 15 minutes,


Heat  2 tbsp of oil in pan add shrimp fry until light brown in color. Take out and keep aside.


Add potato pieces and fry it for 5 minutes. Take out and keep aside.


Add 2 tbsp of oil on same pan, add  bay leaf,dried red chili,cumin seeds. When it start to crackle add chopped onion, fry for 5 minutes then add tomatoes, salt, sugar  and fry a little bit. Add potatoes and jhinge(ridge gourd).Then add poppy seed paste and mix it well. Fry until oil separates,add fried shrimp and ½ cup of water. Mix it well, simmer gas and close the lid.

Cook until vegetables and shrimp are  fully cooked .


Take out to serving bowl and serves it with steamed rice or roti.


Happy cooking

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