Jhinga Bhapa (Ridge gourd)

Sastric References

One day My mother, Śacī, offered food to Śālagrāma Viṣṇu. She offered rice cooked from śāli paddies, various kinds of vegetables, spinach, curry made of banana flowers, fried paṭola with nimba leaves, pieces of ginger with lemon, and also yogurt, milk, sugar candy and many other foods.
(CC Madhya 15.54-55)

Ingredients

  • Ridge gourd – 500g, peeled and cut into 1-inch rings

  • Poppy seeds – 1 tablespoon

  • Mustard seeds – 1 tablespoon

  • Green chili – 1 (for paste) + 2–3 whole chilies (for flavor)

  • Ginger – ½ inch piece

  • Fresh grated coconut – ½ cup

  • Mustard oil – 1 tablespoon (for cooking) + 1 teaspoon (for garnish)

  • Water – 1 cup

  • Salt – to taste

  • Turmeric powder – ¼ teaspoon

  • Sugar – 1 teaspoon (to balance flavors)

Recipe

  1. In a grinder, prepare a smooth paste using poppy seeds, mustard seeds, green chili, ginger, and grated coconut.
  2. Place the cut ridge gourd directly into a kadhai. Do not turn on the flame yet.
  3. Add the prepared paste, salt, turmeric powder, mustard oil, sugar, water, and whole green chilies.
  4. Mix everything thoroughly while the kadhai is still off the heat.
  5. Cover the kadhai and cook the mixture over low flame for 10 to 12 minutes.
  6. Once cooked, gently stir the mixture so that the gravy coats the ridge gourd well.
  7. Finish with 1 teaspoon of mustard oil drizzled on top for enhanced aroma and flavor.

Cooking Time

  • Preparation: 10 minutes

  • Cooking: 12–15 minutes

  • Total Time: 22–25 minutes

Serving Suggestion
This wholesome and mildly spiced dish is perfect for offering and pairs beautifully with hot steamed rice.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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