Jhinge aloo ki Sabji: A Delightful Blend of Flavors
“Jhinga aloo ki Sabji” is also known as ridge gourd recipe with potato/jhinga ki sabji/jhinga sobji in Bengali/Beerakaya Recipe
Jhinga aloo ki Sabji holds a special place in our household, cherished for its simplicity and minimal use of spices.
During the summer months, I find myself preparing this Jhinga aloo ki Sabji dish two to three times a week.
Its delightful taste is matched only by its health benefits.
This Jhinga aloo ki Sabji recipe was a staple in our home when I was a child, lovingly made by my mother during the scorching summer days.
Now, as a parent myself, I continue the tradition and prepare it for my own children.
One of the remarkable aspects of this Jhinga aloo ki Sabji dish is its suitability for diabetic individuals.
By using minimal oil, it becomes a diabetic-friendly option without compromising on flavor.
This adaptation allows diabetic patients to savor the dish without worry.
Its versatility and nutritional value make it a favorite choice for many households, offering a balance of taste and wellness in every bite.
Ridge gourd, commonly known as “jhinga” in Hindi, is a versatile vegetable that can create many delicious dishes.
One such popular recipe is ridge gourd and potato curry, or “jhinga aloo ki sabji.”
This simple yet flavorful dish is a staple in many Indian households due to its ease of preparation and delightful taste.
Ridge gourd and potato curry pairs well with steamed rice, roti, or any Indian bread.
You can also serve it alongside yogurt or pickle for a complete meal.
Health Benefits of Ridge Gourd
Ridge gourd is a nutritious vegetable that is low in calories and packed with essential nutrients.
It is rich in dietary fiber, vitamins, and minerals, making it beneficial for digestion and overall health.
Regular consumption of ridge gourd helps in maintaining blood sugar levels and promotes weight loss.
Ingredients Required for Jhinga aloo ki Sabji
To prepare Jhinga aloo ki Sabji, you will need the following ingredients:
- 500g ridge gourd/jhinga
- 2 medium-sized potatoes
- 2 medium-sized tomatoes
- 4 green chilies
- 1/2 teaspoon cumin seeds
- 2 dry chilies
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon red chili powder
- Cumin powder
- Coriander powder
- Fresh coriander leaves for garnishing
- Mustard oil or any other vegetable oil for cooking
Preparation Steps OF Jhinga aloo ki Sabji
Peeling and Washing Ridge Gourd/jhinga
Start by peeling the ridge gourd/jhinga and washing it thoroughly.
Then, cut it into circular slices, as shown in the picture.
Similarly, cut the potatoes, tomatoes, and green chilies into medium-sized pieces.
Cooking Process
Heat mustard oil in a pan and add dry chilies and cumin seeds.
Stir for a few seconds.
Add the potatoes to the hot oil and fry until they are 70% cooked on medium heat.
This should take around 7 to 9 minutes.
Once the potatoes are partially cooked, add chopped green chilies and tomatoes.
Stir well and cook for another minute.
Season the mixture with salt, cumin powder, coriander powder, and red chili powder.
Stir to combine the spices evenly.
Add the sliced ridge gourd/jhinga to the pan and mix well.
Cover the pan and let it cook for 7 to 9 minutes on medium to low heat, stirring occasionally.
Once the ridge gourd is cooked, garnish the dish with freshly chopped coriander leaves.
Serve the ridge gourd and potato curry hot with steamed rice or roti.
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FAQs:
Can I use other vegetables instead of potatoes in this Jhinga aloo ki Sabji recipe?
Yes, you can substitute potatoes with other vegetables like cauliflower, peas, or carrots to create variations of the dish.
Is ridge gourd a seasonal vegetable?
Ridge gourd is typically available year-round in most Indian markets, but its peak season is during the summer months.
Can I make this Jhinga aloo ki Sabji dish in advance and reheat it later?
Yes, ridge gourd and potato curry can be made in advance and reheated before serving.
Just ensure that it is stored properly in an airtight container in the refrigerator.
What can I do with leftover Jhinga aloo ki Sabji / ridge gourd and potato curry?
Leftover curry can be used as a filling for sandwiches, wraps, or stuffed parathas.
You can also repurpose it into a delicious soup by adding some vegetable broth.
Can I freeze Jhinga aloo ki Sabji / ridge gourd and potato curry for later use?
While it is possible to freeze the curry, the texture of the vegetables may change slightly upon thawing.
It is best to consume it fresh for the best taste and texture.
What is ridge gourd called in India?
Ridge gourd is known as “turai” in India.
What are the benefits of ridge gourd?
Ridge gourd offers numerous health benefits such as aiding in digestion, promoting weight loss, regulating blood sugar levels, and providing essential vitamins and minerals.
Is ridge gourd and Turai same?
Yes, ridge gourd and turai are the same vegetable.
What is the Hindi name for ridge gourd?
In Hindi, ridge gourd is called “turai” or “tori.”
What is another name for ridge gourd?
Another name for ridge gourd is “luffa.”
Recipe Card:
Jhinga aloo ki Sabji | Ridge Gourd Recipe | Delicious Beerakaya Recipe
Ingredients
Ingredients Required for Jhinga aloo ki Sabji
To prepare Jhinga aloo ki Sabji, you will need the following ingredients:
- 500 g ridge gourd/jhinga
- 2 medium-sized potatoes
- 2 medium-sized tomatoes
- 4 green chilies
- 1/2 teaspoon cumin seeds
- 2 dry chilies
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon red chili powder
- Cumin powder
- Coriander powder
- Fresh coriander leaves for garnishing
- Mustard oil or any other vegetable oil for cooking
Instructions
Preparation Steps OF Jhinga aloo ki Sabji
Peeling and Washing Ridge Gourd/jhinga
- Start by peeling the ridge gourd/jhinga and washing it thoroughly.
- Then, cut it into circular slices, as shown in the picture.
- Similarly, cut the potatoes, tomatoes, and green chilies into medium-sized pieces.
Cooking Process
- Heat mustard oil in a pan and add dry chilies and cumin seeds. Stir for a few seconds.
- Add the potatoes to the hot oil and fry until they are 70% cooked on medium heat. This should take around 7 to 9 minutes.
- Once the potatoes are partially cooked, add chopped green chilies and tomatoes. Stir well and cook for another minute.
- Season the mixture with salt, cumin powder, coriander powder, and red chili powder. Stir to combine the spices evenly.
- Add the sliced ridge gourd/jhinga to the pan and mix well. Cover the pan and let it cook for 7 to 9 minutes on medium to low heat, stirring occasionally.
- Once the ridge gourd is cooked, garnish the dish with freshly chopped coriander leaves.
- Serve the ridge gourd and potato curry hot with steamed rice or roti.
Notes
Nutrition chat (jhinga aloo ki sabji) per 100g:
| Nutrient | Amount |
|---|---|
| Calories | 68 kcal |
| Protein | 1.5 g |
| Fat | 3.5 g |
| Carbohydrates | 7.8 g |
| Fiber | 1.6 g |
| Sugars | 1.2 g |
| Vitamin A | 50 IU |
| Vitamin C | 10 mg |
| Calcium | 30 mg |
| Iron | 0.7 mg |