Jhinge chingri rosha – A vegetable dish with ridgegourd


One more comfort food for us is this Jhinge chingri rosha. After all those greasy festive food, what we look forward is a quiet, simple, flavorful dish to relish with plain rice and this dish has very high reputation. In my grandma’s kitchen it used to be made in it’s vegetarian avtar, but I have added few fried prawns to it and it tastes heavenly.

We definitely need afternoon siesta after having this.

Jhinge chingri rosha

Ingredients for Jhinge chingri rosha

  • Jhinge or ridgegourd – 1 kg
  • Prawns – 200 gm
  • Ginger paste – 1 tbsp
  • Curd – 1 tbsp
  • Bayleaf – 1
  • Cumin seeds – 1 tsp
  • Cinnamon stick – 1/2 inch
  • Turmeric, chili powder, kashmiri chili powder – 1/2 tsp each
  • cumin powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Salt as required
  • Green chili – as per taste
  • Mustard oil for cooking

How to make Jhinge chingri rosha

Wash, peel and cut the ridgegourd into 1 inch pieces. Preserve the peels to make a fantastic jhinge r khosa bata or bharta.

In a pan, heat oil and fry the cleaned and deveined prawns with a pinch of salt and turmeric. Keep aside.

In the same oil, add the ridge gourd in batches and fry a little.

Make a masala paste by taking the cumin powder, coriander powder, salt, turmeric, chili powder and kashmiri chili powder in a cup. Add 2-3 tbsp of water and make a paste. It will taste better, if you soak the masalas in water beforehand.

In the same pan, add some more oil as required and then temper the oil with bay leaf, cumin seeds and cinnamon.

Add the ginger paste along with green chili. Sprinkle some water and fry till the water evaporates completely.

Add the masala paste and fry again till the water is absorbed and oil starts coming out of the masala.

Next add the curd and mix well with the masala.

Now is the time to add back the fried ridge gourd. Stir a little and then keep cooking with the lid on. Gas should be kept on the lower side.

Ridge gourd will start to release lot of water. Stir in between and again put the lid back.

I have added half cup of water to maintain the gravy since I was planning to have it in the form of a rosha. When the ridgegourd is cooked completely and the gravy reaches the desired consistency, add the fried prawns. Cook for 2-3 minutes, adjust the seasoning and add half tsp of sugar to end the cooking.

Serve with plain rice.

Jhinge chingri rosha
Jhinge chingri rosha
Jhinge chingri rosha

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