Serving: 2 persons
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)
Remove the spines from the Ridge Gourd/Jhinge skin to
even its surface.
Grind mustard seeds, coconut, and green
chilly with a pinch of salt. Keep aside.
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.
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.
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.
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.
Heat oil in a kadai. Make sure the oil is
Dip the pieces in batter and add to oil.
Fry till golden brown on medium low heat and remove on to a
paper towel to drain excess oil.
Serve with hot rice and dal.