Jhinge Pur
Crispy stuffed ridge gourd fritters filled with a coconut-mustard mixture. A traditional Bengali snack that showcases creative use of vegetables.
Preparation
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.
Cooking
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.
Serving Suggestions
Serve with hot rice and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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