Go Back
Print
ridge gourd curry in milk

Bengali Doodh Jhinge / Ridge Gourd Curry In Milk

Bengali ridge gourd curryvourite, in milk is a summer favourite. A light curry with delightful subtle flavours.

Course Side Dish
Recipe Cuisine Bengali
Keyword Bengali doodh jhinge, doodh wali turai sabzi, ridge gourd curry in milk
Prep Time 15 minutes
Cook Time 25 minutes

Recipe Ingredients

  • 500 gm Ridge gourd
  • 1 tbsp Ginger paste
  • 1 1/2 cup Milk
  • 1 tsp Rice flour
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1-2 Dry red chilli
  • 1-2 Green chilli
  • 1 tsp Turmeric powder
  • 1 tsp Sugar
  • Salt to taste
  • 2-3 tbsp Mustard oil
  • 2 tsp Ghee

Recipe Instructions

  1. Wash and peel the ridge gourd. First cut it into lenthwise and then chopped it into 2 cm long.

  2. Heat a kadhai and pour mustard oil. Once the oil is hot enough, temper the oil with mustard seeds, cumin seeds, dry red chillies and bay leaves.

  3. Add the ridge gourd with pinch of salt, green chillies and turmeric powder. Lower the heat and let it cook partially covered. Ridge gourd will release lots of water.

  4. Add the ginger paste and sugar. Saute for few minutes.

  5. Once the ridge gourds are soft enough and is cooked through, add the milk . Before adding the milk, add rice flour to the milk and then add it to the curry. Also milk should be at room temperature.

  6. Check for the seasonings. Drizzle melted ghee when finished cooking.

  7. Serve the curry warm with steamed rice.