- Medium Prawns – 500 gms
- Ridge Gourd / jhinge – 500 gms
- Mustard Paste – 2tbsp
- Green Chilli – 4
- Onion – 2, chopped
- Methi / fenugreek seeds – 1/2 tsp
- Kashmiri Chilli Powder – 1/2 tsp
- Tomato – 1
- Salt, Sugar, Turmeric – as required
Stir fry the prawns with a pinch of salt and turmeric.
Pour oil in a frying pan and add the fenugreek seeds. When it turns black, add chopped onion and tomato and stir fry for 30 seconds.
Add the jhinge / ridge gourd with turmeric, salt and Kashmiri chilli powder. Cook covered over low heat. Jhinge will release lot of water.
After 8 – 10 minutes, once jhinge is cooked in its own water, increase the flame and fry till all water evaporates. Add the prawns and mix well. Strain the mustard paste and add the mustard water. Add a spoonful of mustard oil at this stage. Boil it for 5 more minutes till the water reduced and a thick gravy is formed.
Add sugar and green chilli just before removing it from the heat. A delicious jhinge chingri is ready to be served.