Jhinge Pur

(Fried Ridge Gourd)


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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)










Preparation procedure:

  1. Remove the spines from the Ridge Gourd/Jhinge skin to even its surface.

  2. Grind mustard seeds, coconut, and green chilly with a pinch of salt. Keep aside.

  3. 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:

  1. 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.

  2. 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.

  3. 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.

  4. Heat oil in a kadai. Make sure the oil is very hot.

  5. Dip the pieces in batter and add to oil.

  6. 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.