Aloo Turai ka Jeera wala Curry
Turai is a Pan India vegetable. Turai (North India) is called by various names like Jhinge/Jhingli in Bengali, Beerakaya in Telugu and so on. Today we bring a traditional bengali preparation of Turai – Aloo Jhinge with Jeera . Hope you enjoy.
Ingredients
- Aloo – 1
- Jhingli or Jhinge (Turai/Ridge gourd) – 2
- Onion seeds – ¼ teaspoon
- Cumin powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon or as required
- Red chili powder – ¼ teaspoon (optional)
- Ginger paste – ½ teaspoon
- Salt to taste
- Mustard oil – 1 tablespoon
- Green chilies – 2-3
- Mustard oil – 1 tablespoon
Method
1- Heat oil in a pan on medium heat. Add onion seeds and stir one second.
2- After one second add potato and mix well and cook 2 minutes.
3- After 2 minutes now add Turai/Jhinge/Ridge Gourd and mix well and allow it to cook until done.
4- Once potato and turai/Jhinge are cooked add salt, turmeric powder, red chili powder, green chilies and ginger paste and mix well. Don’t use water this time because Jhingli also released water. Sauté till combined well and raw smell disappears.
5- Add ½ cup water or just enough to make a thick curry (not very thick and not very thin).
6- Serve with roti or plain white rice.
- Aloo – 1
- Jhingli or Jhinge (Turai/Ridge gourd) – 2
- Onion seeds – ¼ teaspoon
- Cumin powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon or as required
- Red chili powder – ¼ teaspoon (optional)
- Ginger paste – ½ teaspoon
- Salt to taste
- Mustard oil – 1 tablespoon
- Green chilies – 2-3
- Mustard oil – 1 tablespoon
- - Heat oil in a pan on medium heat. Add onion seeds and stir one second.
- - After one second add potato and mix well and cook 2 minutes.
- - After 2 minutes now add Turai/Jhinge/Ridge Gourd and mix well and allow it to cook until done.
- - Once potato and turai/Jhinge are cooked add salt, turmeric powder, red chili powder, green chilies and ginger paste and mix well. Don’t use water this time because Jhingli also released water. Sauté till combined well and raw smell disappears.
- - Add ½ cup water or just enough to make a thick curry (not very thick and not very thin).
- - Serve with roti or plain white rice.
