A bengali recipe of ridged gourd with species. A jhal is a type of Bengali curry characterised by the sharpness of its flavours, unlike its close cousin, the jhol, which is usually more mellow. This recipe is defined by the heat and aroma that comes from freshly crushed green chillies and kaalo jeere (nigella seeds). In a way, the green chilli and kaalo jeere combination is a timeless one when it comes to Bengali cooking.
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