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Sorse posto jhinge

5 from 1 vote
Sorse posto jhinge

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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.
Prep Time 10 minutes
Cook Time 15 minutes
Served AsLunch
CuisineAsian, Bengali, Homestyle Cooking, Indian
Recipe Taste Savoury
Servings 2 people
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Ingredients
  

  • 500 gm ridge gourd jhinge
  • 1 tbsp black mustard seeds
  • 2 tbsp poppy seeds
  • 1 tbsp mustard oil
  • 1 teaspoon Turmeric Powder
  • Green chillies
  • Salt to taste
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Instructions
 

  • Wash and peel off the ridge gourd then cut in pieces.
    Sorse posto jhinge
  • Make a paste with mustard seeds, poppy seeds, green chillies, turmeric, oil and salt.
    Sorse posto jhinge
  • 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.

Notes

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5 from 1 vote

Recipe Nutrition

Calories: 183 kcal | Carbohydrates: 13 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 6 g | Sodium: 11 mg | Potassium: 256 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 2 IU | Vitamin C: 13 mg | Calcium: 191 mg | Iron: 3 mg
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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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