Jhinge Aloo is a traditional Bengali dish. It is quite a simple preparation of Jhinge or Jhinga with aloo or potatoes. This simple yet tasty recipe can be prepared by anybody.
Jhinge or Ridge Gourd belongs to the gourd family and provides lots of nutrients. Ridge gourd is quite lower in saturated fats as well as calories. Thus it aids in weight loss.
Jhinge consists of dietary fiber, vitamin C, zinc, iron, as well as magnesium. Jhinge acts as an excellent blood purifier, thus improve the immune system of our body.
Whenever I’m in a hurry or not in a mood to cook spicy foods, this recipe comes to me as the best option.
Jhinge is also known as Turai in many places. You can have this sabzi with rotis or rice.
Jhinge Aloo requires much less time to be prepared with minimal ingredients.
It can be prepared both in Kadhai & pressure cooker. The recipe which I have shared below is prepared in the cooker.
Jhinge is a water-based green veggie and needs very less time to cook.
Ingredients:
- Jhinge or Ridge Gourd – 2 medium-sized
- Aloo or Potato – 2 medium-sized
- Tomato – 1 medium sized (optional)
- Nigella seeds (Kalo Jeera / Kalonji) – ½ tablespoon
- Bay Leaf – 1
- Cumin powder – ½ teaspoon
- Turmeric powder and Salt as required
- Ginger paste – ½ teaspoon
- Mustard oil – 1 tablespoon
- Dry red chilly – 1 or 2
Method of Preparation of Jhinge Aloo:
- Wash & peel off the outer hard skin of ridge gourd. Cut into small square-shaped pieces.
- Cut the potatoes into medium pieces after removing the skin.
- Pour some mustard oil in a heavy-bottomed kadhai or pressure cooker.
- Temper the oil with bay leaf, nigella seeds(Kalo Jeere) and dry red chilly.
- When the oil is heated enough, add the cubed potatoes. Stir fry those until lightly golden.
- After that add the Jhinge and fry for about 2-3 minutes on medium flame.
- Now add the chopped tomatoes and saute for a minute.
- Add the salt, turmeric, ginger paste, and cumin powder. Give it a nice mix and saute for 1-2 mins.
- Finally, add a very little amount of water(only if required) and cover the pan. Let it cook up to 2 whistles on medium flame. After that turn off the flame.
Jhinge Aloo is ready to serve.
Few more Bengali recipes that you may like:
Jhinge Aloo Recipe
Ingredients
- 2 medium sized Jhinge or Ridge Gourd
- 2 medium sized Aloo or Potato
- 1 medium sized Tomato
- 1/2 tablespoon Nigella seeds (Kalo Jeere / Kalonji)
- 1 Bay Leaf
- 1/2 teaspoon Cumin powder
- Turmeric powder and Salt as required
- 1/2 teaspoon Ginger paste
- 1 tablespoon Mustard oil
- 1-2 dry red chilly
Instructions
How to make Jhinge Aloo sabzi - Step by step recipe
- Wash & peel off the outer hard skin of ridge gourd. Cut into small square shaped pieces.
- Cut the potatoes into medium pieces after removing the skin.
- Pour some mustard oil in a heavy bottomed kadhai or pressure cooker.
- Temper the oil with bay leaf, nigella seeds(Kalo Jeere) and dry red chilly.
- When the oil is heated enough, add the cubed potatoes. Stir fry those until light golden.
- After that add the Jhinge and fry for about 2-3 minutes on medium flame.
- Now add the chopped tomatoes and saute for a minute.
- Add the salt, turmeric, ginger paste.
- Add some cumin powder. Give it a nice mix and saute for 1-2 mins.
- Finally add very less amount of water(only if required) and cover the pan. Let it cook up to 2 whistles on medium flame. After that turn off the flame and let the pressure releases by its own. Uncover the pan, Jhinge Aloo is ready to be served hot.
Notes
- Since Jhinge itself releases water while cooking, avoid using water in this recipe. If required, add minimal amount of water.Â
- This is a very easy recipe. Even college goers or hostelers can prepare this in less than 30mins.