Something with the waste and it is delicious. I have collected the jhinge or ridge gourd peels when I was making ‘ jhinge aloo posto’ and kept them in the fridge. Next day, I grind them with some green chilli and garlic and then fried it in mustard oil. It is yummy when you are having it with plain rice. Pure bliss, I must say!!
- Ridge gourd/ jhinge peel – 3
- poppy seed – 1 tbsp
- Garlic – 4-5 pods
- green chilli – as per taste
- Salt, sugar, mustard oil
- chopped garlic – 1 tsp
Make a fine paste of peels, garlic , salt, green chilli and poppy seed using your grinder.
The paste should look like this.
Next heat a pan and add mustard oil onto it. When the oil is hot, add chopped garlic and fry a little till it releases the nice aroma.
Next add the ground peels and stir. Cook over low flame till the water evaporates.
Adjust the seasoning. When it starts giving a nice aroma and comes out of the pan, it is ready. Enjoy with plain rice.
Other bharta recipes are available here.