Author: Tanmoy Sinha
‘Jhinger bati chocchori’ is a very authentic and easy to make Bengali recipe. Comfort food, tasty, and very less time consuming dish.
INGREDIENTS: Ridge gourd (jhinge) 400 grams peeled and cut into small cubes, 1 medium size potato peeled and cut into same size as the ridge gourd, 1 medium size onion finely chopped, 4 green chilies finely chopped, 5-6 tablespoon of poppy seeds (posto), 1 tablespoon of mustard powder, salt to taste.
DIRECTION: Soak the mustard powder in a bowl with 3 tablespoon of water, grind the poppy seeds and mix with the mustard paste. In a bowl mix the diced ridge gourd, diced potato, chopped onion, chopped chillies, salt according to taste, the paste (poppy seeds and mustard), and tablespoon of mustard oil. Now heat a medium size kadhai drop 2 teaspoon of mustard oil and add the whole mixture from the bowl and stir. Now cover the mixture in the kadhai with a small bowl so that not much of space is available for the air or steam. Keep the heat in low. In every 3 minutes open the lid add 3-4 drops of mustard oil, stir and again keep the lid on. Continue this process for 4-5 times then let it simmer until its cooked. Now it’s ready to serve.