Jhinge Bata Ridge Gourd Mash Playful Cooking

The beauty of Jhinge Bata lies in its simplicity. It’s a no-fuss dish that requires minimal ingredients, yet it delivers a punch of flavor that can elevate a plain meal of steamed rice to a whole new level.

Why Should You Try Jhinge Bata?

Healthy and Light: Ridge gourd is low in calories, making it a perfect option for a light and healthy meal. It’s also packed with nutrients like dietary fiber, vitamin C, and iron. Quick and Easy: With just a handful of ingredients and a few steps, Jhinge Bata is an excellent choice for when you want to whip up something delicious in no time. Vegan and Gluten-Free: This dish naturally fits into a vegan and gluten-free diet, making it a great option for those with dietary restrictions. In a world where food trends are constantly evolving, there’s something incredibly comforting about going back to basics. Jhinge Bata is more than just a dish; it’s a reflection of the Bengali way of finding joy in simplicity. It reminds us that you don’t need fancy ingredients or elaborate techniques to create something truly delightful.

Ingredients you need

Ridge Gourd (Jhinge) - Look for tender, bright green ones. It’s very difficult to find the tender variety here in US, so I mainly look for bright green color and should feel firm to touch. Garlic - Garlic is one of the key flavor in this dish, so use fresh garlic instead of store bought bottle. Onion - Use red onion as it gives a pungent aroma. Green chili - Fresh green chili will not only add the heat but also flavor! Spices - Spices used are nigella seeds and a small amount of turmeric powder. A pinch of sugar to balance the flavor. Mustard Oil - Jhinge bata is prepared in mustard oil and at the end a small of mustard oil is drizzled on top while serving.

Tips for the Perfect Jhinge Bata

Choose a fresh ridge gourd: The fresher the ridge gourd, the better the taste. Look for ones that are firm and green, without any dark spots. Adjust the Spice: If you like it spicier, add an extra green chili. For a milder version, de-seed the chili before adding.

Steps to prepare

1-Trim the edges off the ridge gourd and then discard the pointy portion as shown in the video or photo above. Don’t peel the entire skin. 2- Steam the ridge gourd. I prefer to steam instead of boiling, as boiling will add too much moisture to the gourds. 3- Once the ridge gourd is soft, blend it. 4- Finely chop the onion, green chili and garlic. 5- Pour mustard oil in a heavy bottom pan and once it heats up, add nigella seeds and dry red chili. Let it sizzle for a few seconds. Then add chopped onion, garlic, salt, little sugar and turmeric powder. Stir it around and cook for a while. 6- Once the raw smell is gone and the onion looks golden brown, add the ridge gourd purée. 7- Cook the purée for a few minutes, until it comes together into a sticky consistency and it doesn’t look very watery. Taste for salt and add more if needed. Finish it with a small drizzle of mustard oil on top. In the whirlwind of modern fast-food culture, dishes like Jhinge Bata serve as a gentle reminder of the joys of slow-cooked, home-style meals. It brings a sense of nostalgia, taking many Bengalis back to the days spent in their grandmother’s kitchen, where every meal was a labor of love. So, the next time you’re looking for a soul-satisfying meal, give Jhinge Bata a try. Pair it with some steaming hot rice, a drizzle of mustard oil or ghee, and pair peyaz mushuri dal on the side. It’s comfort food at its finest, a little piece of Bengal on your plate.