Doodh Jhinge Curry (Ridge Gourd Cooked in Milk)
Doodh Jhinge Curry is a classic Indian side dish made with ridge gourd, also known as turai or peerkangai, cooked in a flavorful blend of milk and spices. This dish is both nutritious and delicious, offering a delicate balance of sweetness and spice, with a smooth, creamy texture that pairs wonderfully with roti or rice. The addition of milk ensures that the dish is rich and comforting, while the mustard seeds, ginger, and green chilies give it a delightful kick. This easy-to-make recipe is a fantastic way to incorporate ridge gourd into your meals, especially for a vegetarian diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 500 grams (peeled & finely chopped) |
| Milk | 200 ml |
| Ginger (grated) | 2-inch piece |
| Green Chilies | 4 (slit) |
| Dry Red Chilies | 2 |
| Mustard Seeds | 1 teaspoon |
| Mustard Oil | 2 teaspoons |
| Ghee | 1 teaspoon |
| Sugar | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 kcal |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 300 mg |
| Sugar | 4g |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Prepare the Ridge Gourd:
Begin by peeling the ridge gourd and cutting it into half. Finely chop the gourd into small pieces. This will help it cook quickly and evenly. -
-
Heat the Spices:
In a kadai (or wok), heat mustard oil on medium heat. Once the oil is hot, add mustard seeds and allow them to crackle. This releases the full flavor of the mustard seeds into the oil. -
Add Red Chilies:
Immediately after the mustard seeds crackle, add the dry red chilies to the oil. Saute for a few seconds until they release their aroma. -
Cook the Ridge Gourd:
Now, add the chopped ridge gourd to the pan and stir well to combine with the spices. Add sugar at this point to help preserve the color of the ridge gourd and balance the flavors. Stir again. -
Add Salt and Ginger:
Add salt to taste and the grated ginger. Continue to saute for a minute, letting the ginger infuse the oil. Once done, cover the kadai and cook the ridge gourd on medium heat until it becomes soft and the moisture from the vegetable evaporates. Stir occasionally to ensure it cooks evenly. -
Prepare the Milk:
While the ridge gourd is cooking, take a small bowl and add a pinch of besan (gram flour) to the milk. Stir well to prevent the milk from curdling when added to the dish. -
Add Milk and Green Chilies:
Once the ridge gourd is cooked and the moisture has dried up, add the slit green chilies to the pan. Slowly pour in the prepared milk while stirring gently to combine. Allow the milk to mix with the ridge gourd. -
Bring to a Boil:
Turn up the heat and bring the mixture to a brisk boil. The milk will begin to thicken and create a creamy sauce. Reduce the heat and continue to cook for 5-7 minutes, allowing the curry to thicken to your desired consistency. -
Finish with Ghee:
Once the curry has thickened, taste and adjust the salt and sugar as needed. Add a dollop of ghee to enhance the flavor and texture of the curry, and stir it in. -
Serve:
Turn off the heat and transfer the Doodh Jhinge Curry to a serving bowl. Serve hot with Gehun Bhajra Thepla, Phulkas, or your favorite Indian bread. It also pairs wonderfully with Dry Chole (Dry Masala Chickpeas) for a complete meal. This dish can be a great addition to any lunch box as well.
Tips & Variations
- Adding More Spice: If you like a spicier dish, you can increase the number of green chilies or add a pinch of red chili powder along with the salt.
- Creamy Texture: For an even richer texture, you can replace part of the milk with cream or coconut milk.
- Substitute Ghee: If you prefer, you can skip the ghee and use more mustard oil for a slightly different flavor.
- Alternative Vegetables: While ridge gourd is the traditional choice, you can substitute it with bottle gourd or zucchini for a different variation of the dish.
Why You’ll Love This Recipe
Doodh Jhinge Curry is not only simple to prepare but also incredibly flavorful. The mustard seeds, ginger, and green chilies provide a sharp, tangy contrast to the mild and slightly sweet taste of the ridge gourd. The creamy milk base elevates the dish, giving it a smooth texture that enhances the natural flavors of the vegetable. It’s an excellent choice for those looking to enjoy a comforting, home-style vegetarian dish that pairs perfectly with flatbreads or rice. Whether you’re making it for a weeknight meal or a special dinner, Doodh Jhinge Curry will be a hit at your table!
