Had enough of non-veg items for the last few days and I was craving for some good, tasty and light vegetable dish which I can have with plain rice. This jhinga basanti came to my rescue. This dish contains jhinge or ridge gourd and pumpkin. It also contains some matar dal er bora. Not only that, it has been cooked in a nice til or sesame seed paste. Perfect for a summer lunch, when you have it with plain rice and a dash of a lemon.
Ingredients for Jhinge basanti
- Ridge gourd – 500 gm
- Pumpkin – 300 gm
- Matar dal – 1 small bowl
- Sesame seed – 3 tbsp
- Kalojire or kalonji seeds – 1/2 tsp
- salt, turmeric, green chili – as required
- Sugar – 1/2 tsp
- Mustard paste – 1 tbsp
- Mustard oil for cooking
How to make Jhinge basanti
Wash the pumpkin and ridge gourd. Peel and then cube them . Vegetables should be of the same size.
Soak the matar dal over night and grind it to a paste with some salt and green chili. Soak and grind the sesame seed too. Mix half of the sesame seed paste to the matar dal paste and mix well.
Heat oil in a pan, then take small amount of ground dal and make bora or fritters out of it. Do it in batches. Keep aside.
In the same pan, add some more oil and then add the kalonji seeds and green chili. Stir once or twice and then add the cubed vegetable, pumpkin and ridge gourd. Mix well and then keep covered. Cook over low heat for 7-8 ,minutes. Vegetable will release water. Add salt and turmeric also, and then stir once. Cook till the vegetables are almost done.
Add the mustard paste along with remaining sesame seed paste. Coat the vegetable with this mixture.
Add half cup of hot water and then add the fritters or bora made of matar dal. Bora will soak up the water. If you want a bit of a gravy, then increase the amount of water. Adjust seasoning, Add the sugar too.
Serve with plain rice.