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Serving: 2 persons
Ingredients:
Ridge Gourd/Jhinge - 1
Whole Mustard - 1/2 tbsp
Shredded coconut - 1/2 tbsp
Green Chilly - 1
Rice flour - 4 tbsp
Kalonji seeds - 1/4th tsp
Turmeric Powder - One pinch
Sugar - 1/4 tsp
Salt - 1/4 tsp
White Oil - about 1/2 cup (for deep fry)
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Preparation procedure:
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Remove the spines from the Ridge Gourd/Jhinge skin to
even its surface.
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Grind mustard seeds, coconut, and green
chilly with a pinch of salt. Keep aside.
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Batter: Add 4-6 tbsp water to rice flour
(depending on desired consistency) and mix with kalonji seeds, turmeric
powder, and salt to taste. Batter should be thick.
Cooking procedure:
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Cut ridge gourd/jhinge into 3 inch blocks. With one cut
end facing up introduce about three 2.5 inch long longitudinal slits.
Turn the piece and make more slits perpendicular to the previous ones.
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Immerse cut pieces in boiling water for 3
min and drain (Lightly squeeze the jhinge pieces to remove excess water). To the
boiled cut pieces add salt and sugar and
keep aside at room temperature for 10-15 minutes.
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Lightly coat the interior of jhinge pieces
with mustard paste making sure that the mix is added into the spaces
between slits. This step should be done just before frying.
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Heat oil in a kadai. Make sure the oil is
very hot.
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Dip the pieces in batter and add to oil.
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Fry till golden brown on medium low heat and remove on to a
paper towel to drain excess oil.
Serving Suggestions:
Serve with hot rice and dal.
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