Sorse posto jhinge
Sorse posto jhinge - Ridge gourd in Bengali it is called jhinge and in hindi it is jal turai. In the summer season it is very good for stomach. It is rich in dietary fibres, water content and naturally low in calories.
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Ingredients
- 500 gm ridge gourd jhinge
- 1 tbsp black mustard seeds
- 2 tbsp poppy seeds
- 1 tbsp mustard oil
- 1 tsp Turmeric Powder
- Green Chillies
- Salt to taste
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Instructions
- Wash and peel off the ridge gourd then cut in pieces.
- Make a paste with mustard seeds, poppy seeds, green chillies, turmeric, oil and salt.
- Mix the paste with the ridge gourd then boil without water in low flame. Jal turai automatically produce water. Cook until the gravy become thick.
- After then garnish with coriander leaves and serve along with steamed rice.
Recipe Notes
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Recipe Nutrition
Calories: 183kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 256mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 191mg | Iron: 3mg
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