Jhinge Sorshe ( Ridge Gourd in Mustard Sauce)

Got some very tender Jhinge ( ridge Gourd ) in the market. We usually remove the skin of ridge gourd but it was so tender, I decided to keep it, just scraped a bit to remove the ridge.  


  • Jhinge (Ridge Gourd) – 500 gms
  • Mustard Paste – 2 tbsp
  • Poppy Seed Paste – 1 tbsp
  • Green Chilli Paste – 1 tsp
  • Salt, Turmeric, Sugar
  • Mustard Oil
Scrape the skin of the jhinge and remove the ridges. Cut it midway through in a such a way that it remains intact at the base. Sprinkle some Salt and Turmeric powder and keep aside for 15 minutes.

Shallow fry the marinated jhinge in little oil.

In another pan, heat the mustard oil. Now add onion seeds / kalo jeera and let it crackle. add the mustard paste, poppy seed paste, green chilli paste, salt and turmeric and fry over low flame for 3 minutes.

Add a cup of hot water and the shallow fried jhinge. Cook covered for 10 minutes over low flame.

Once the jhinge is cooked , add 1 tsp of sugar. mix well. Let the gravy thickens. Enjoy with rice.