- Jhinge (Ridge Gourd) – 500 gms
- Mustard Paste – 2 tbsp
- Poppy Seed Paste – 1 tbsp
- Green Chilli Paste – 1 tsp
- Salt, Turmeric, Sugar
- Mustard Oil
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.