People of West Bengal state love having Ghonto‘s quite often during their meals specially on Sunday’s during lunch. Jhinge or Ridge Gourd is my favourite. I can eat when it’s cooked with poppy seed paste and potatoes together or without poppy seed paste and potatoes. Today I decided to make for lunch Ghonto or a semi gravy more of a dry dish called Ghonto. It suits best with steamed rice

Course – Main dish

Cuisine – Indian

Author – Madhu’s Kitchen

Serves -2 people

Difficulty level – Easy

Preparation time – 5 mins, Cooking time-10 mins

Ingredients

2 medium size Jhinge

3-4 green chillies chopped and slit

1/2 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

3-5 Tbsp mustard oil

Salt as per taste

Grated coconut to garnish

Method

Wash, peel and cut the Jhinge or Ridge Gourd into small pieces. In a wok heat oil and cumin seeds and chopped green chillies. Stir and add Jhinge or Ridge Gourd. Fry well. Water will be released and add coriander powder, red chilli powder, turmeric powder and salt. Stir very well and once the Jhinge are well fried then set aside. Garnish with grated coconut