Jhinga Sabji | Jhinga ki Sabji| Ridge gourd Recipe
Jhinga Sabji—A wholesome blend of ridge gourd, brinjal, and potato, a perfect balance of health and taste!
Ingredients
Ingredients list for Jhinga Sabji:
- 300 g ridge gourd jhinga, peeled and cut into pieces
- 2 small-sized brinjals eggplants, cut into equal-sized chunks
- 1 medium-sized potato peeled and cubed
- 1 tomato finely chopped
- 3 to 4 green chilies slit
- 1/2 teaspoon kalonji seeds nigella seeds
- 2 dry red chillies
- 1/2 teaspoon turmeric powder
- Mustard oil
- 1/3 teaspoon cumin powder
- 1 teaspoon gram flour besan
- Fresh coriander leaves chopped
Instructions
Step By Step Method Of Jhinga Sabji
Step 1: Preparing the Ingredients
- Peel the ridge gourd, removing any sharp edges, and cut it into bite-sized pieces.
- Peel the potato and brinjal, and cut them into equal-sized pieces.
- Chop the tomatoes, green chilies, and coriander leaves.
Step 2: Cooking the Jhinga Sabji
- Heat mustard oil in a deep pan.
- Add 2 dry chilies and 1/2 teaspoon kalonji seeds.
- Add the potatoes and fry for 2 minutes on medium heat.
- Now add the brinjal and ridge gourd along with chopped tomatoes, green chilies, 1/2 teaspoon turmeric powder, and salt.
- Stir well for a minute, cover the pan, and let it cook for 10 minutes on medium heat, stirring occasionally.
- After 10 minutes, add 1/3 teaspoon cumin powder and 1 teaspoon of gram flour (besan). Stir well on high heat for 2 to 3 minutes.
- Finally, add the chopped coriander leaves and serve hot with steamed rice and roti.
Serving
- Serve the Jhinga Sabji hot with steamed rice or roti.
- Pair it with Tomato Onion Cucumber Raita for a complete meal.