How to prepare ridge gourd for jhinge chingri (shrimp). Here is a tasty recipe for an intriguing vegetable in the Bengali manner. Although I haven't cooked with this vegetable often, I do think it's very intriguing, so I'll share one of my mother's recipes here. It is ridge gourd, also known as jhinge in Bengali. This veggie has always tasted great to me, especially with shrimp. It's really delicious, and I was able to convince my mother to give me step-by-step instructions on how to prepare it.
I'm also using ridge gourd in my cooking because my sweet neighbor "Kavitha" offered me some fresh ridge gourd from her garden! Since I've never seen ridge gourd growing in a garden, I was utterly shocked.They were the only ones I saw in the grocery store.Naturally, I was overjoyed to receive the fresh ridge gourd and was eager to do something with it.
My mother's jhinge and chingri curry was the first thing that sprang to mind. Omg, I still taste the mouthwatering flavor, and I remember asking my mother for her recipe immediately.
Learn more about ridge gourd and shrimp, or jhinge chingri.
So let's begin! A really straightforward and super-simple dish. It's incredible how a dish can have so much flavor with just a few basic ingredients and a few easy procedures. The ridge gourd complements the shrimp quite well. Ridge gourd's delicate tastes and textures combine wonderfully with the prawns. Of course, shrimp has its own distinctive tastes, and this veggie strikes the ideal balance.
Any size shrimp will do, large or tiny. Simply because it was an option, I chose the smaller shrimp. To balance the textures in this curry, the shrimp should be completely peeled. I actually chose the deveined, head- and tail-off, raw, frozen shrimp because cooking them was so much easier. Sometimes having a few things prepared for you simply makes cooking that much simpler.
I added a little salt and turmeric powder after the shrimp had been soaked in water to thaw it. Mix it up and pour in little cold water to slightly soak the shrimp for 5 minutes. The fishy scent is eliminated with the aid of the salt and turmeric. Before cooking, give the shrimp a quick rinse in clean water.
How to get the ridge gourd ready
First, cut the ridge gourd/jhinge into three parts, especially if it is a long one, to prepare it. It will be simpler to manage as a result. The outer skin can then be peeled off with a potato peeler. The ridge gourd's ridges and tight skin make it a bit challenging to peel. The potato peeler seems to remove the skin in a uniform layer, in my opinion. In order to remove the ridges evenly, you might need to go over it many times. However, be careful not to apply too much pressure to the potato peeler as you approach near to the vegetable's flesh because it is rather fragile inside and you just want to peel the skin.
To show how I sliced up the veggie, view these pictures. I cut them into about 2-inch pieces by making a clean incision through the middle across the length.
Cooking method
The curry is simple to prepare.Cooking oil should be added to a small or medium-sized saucepan before adding chopped onions and garlic paste. At the same time, I also add the salt. I only feel as though the onions fry more quickly. Add a little boiling water to slightly cover the surface of the onions after they begin to develop a golden brown hue. You actually just need to pour enough water to cover the onions since it helps the onions become softer. I take this step to make sure the gravy is smooth throughout. After a few minutes of simmering, crush the onions with a potato masher until they resemble a purée.
Some people would start out by using puréed onions, but I believe that using chopped onions and sautéing the onions first gives the curry a richer taste.
a half-teaspoon of cumin powder, a teaspoon of turmeric, a teaspoon each of chile and coriander. This amount of spices is ideal for a curry made with shrimp and ridge gourd. In order for the spices to complement one another while cooking with ridge gourd, the gravy's viscosity should be kept medium to light. Too many spices will make the sauce thick and change the flavor of the veggie.
Until the oil rises to the surface, cook the spices for 1-2 minutes. After that, thoroughly stir in the ridge gourd or jhinge. For 3 to 4 minutes, cook the ridge gourd over medium-high heat. Add the shrimp after each stirring. After thoroughly stirring everything, simmer it covered for 5 minutes. The shrimp will expel water and contribute to the overall cooking process. Add a half-cup of boiling water at this point to give the curry a medium consistency. Add some fresh green chilies and freshly chopped cilantro to complete the curry and cook uncovered for an additional 8 to 10 minutes. There you have it, simple ridge gourd with shrimp curry (jhinge chingri).