Share
India is a country where veggies and veg dishes are always preferable in many regions. West Bengal has a number of exclusive vegetable dishes which are popular nationwide because of their taste and texture. Jhinge (ridge gourd in English or turai in Hindi) is a vegetable which is used in a number of Bengali cuisines. Jhinge is known for its mild flavour and tender texture. The legacy of jhinge in Bengali cooking is rich, with its use spanning generations. Jhinge ranges from simple stir-fries to complex curries, which makes it a cherished ingredient in Bengali kitchens.
Video Credit: YouTube | Bhuri Bhoj
Jhinge's subtle taste and unique texture can transform ordinary dishes into extraordinary culinary experiences. As it can take on flavours and go well with other foods, it is an important part of Bengali food. Anyone can use jhinge to make tasty, healthy meals, whether they follow traditional recipes or come up with their own. Here’s a list of some delicious and unique dishes made with jhinge that you can only find in Bengal.
Bengal Dishes Prepared From Jhinge
Jhinger Jhal
Jhinger Jhal is a traditional Bengali dish that stews ridged gourd in a mild sauce with coconut, green chillies, and nigella seeds. This dish has a different appeal for its sharp flavours, thanks to the freshly crushed green chillies and kaalo jeere (nigella seeds). The coconut paste, milk, and a pinch of flour create a light yet creamy gravy, making this dish a perfect blend of heat and smoothness. Jhinger jhal can be prepared easily in less than 30 minutes. This dish is special because of the simplicity and depth it provides to Bengali cuisine.
Video Credit: YouTube | Bong Eats
Narkol Kora Diye Jhinge Ghonto
Narkol Kora Diye Jhinge Ghonto is a vegan and gluten-free dish that combines ridge gourd with shredded coconut and minimal spices. The toasted coconut gives the soft gourd a great crunch and a rich flavour. This dish has a beautiful balance of taste and textures for the seasoning made with nigella seeds, bay leaf, and dry red chillies. When eaten with a plate of steamed rice, it goes well because it is light and refreshing to tantalise your taste buds.
Video Credit: YouTube | Simple Recipes By Saoni
Jhinge Aloo Posto
Jhinge Aloo Posto is a classic Bengali preparation that pairs ridge gourd with potatoes in a poppy seed paste. The absence of turmeric keeps the dish pale and delicate, and thereby, mustard oil imparts a subtle colour and aroma. The smooth poppy seed paste coats the vegetables, creating a creamy and mildly spiced dish that is best enjoyed with plain rice and daal. This simple yet flavourful dish highlights the frugality and elegance of Bengali vegetarian cuisine.
Video Credit: YouTube | Rajshri Food
Jhinge Aloo Chingrir Tel Jhol
Jhinge Aloo Chingrir Tel Jhol is a comforting curry made with ridge gourd, potatoes, and tiger prawns. This light and flavourful dish is popular in Bengali households for its simplicity and wholesome taste. The prawns are marinated and lightly fried before being cooked with the vegetables in a nigella seed-tempered mustard oil. The addition of garlic paste and green chillies enhances the aroma and flavour, making this a delightful dish to enjoy with steamed rice.
Video Credit: YouTube | Debjanir Rannaghar
Dudh Bori Diye Jhinge Beguner Jhol
Dudh Bori Diye Jhinge Beguner Jhol combines ridge gourd and eggplant with sun-dried lentil balls (bori) in a light milk-based curry. This delicate dish is tempered with nigella seeds and red chilli powder, providing a gentle heat. The addition of milk gives the curry a creamy texture without being overly rich. Garnished with fresh coriander leaves, this dish is a soothing and nutritious option for a light meal.
Video Credit: YouTube | Apnar Rannaghor
Jhinge Aloo Diye Rui Macher Jhol
Jhinge Aloo Diye Rui Macher Jhol is a light fish stew made with fresh carp, potato chunks, ridge gourd, and selected spices. This dish is a perfect example of how Bengali cuisine uses simple ingredients to create complex flavours. The fish is marinated and lightly fried before being cooked with the vegetables in a panch phoron-tempered mustard oil. The result is a flavourful and aromatic stew that is perfect for a hot summer day or cherished monsoon season served with steamed rice.
Video Credit: YouTube | Papiya's Kitchen
Bengalis use jhinge in a very versatile and adaptable way which gels well with a number of dishes without any hassle. These unique dishes highlight the rich culinary traditions of Bengal, offering a delightful range of tastes and experiences. From simple vegetarian preparations to elaborate seafood curries, jhinge plays a central role in creating memorable meals that reflect the essence of Bengali cooking.
