Doodh Jhinge Curry (Ridge Gourd Cooked in Milk) Recipe
Doodh Jhinge Curry, a delightful Indian side dish, features ridge gourd (known as Turai or Peerkangai) cooked in a smooth, flavorful milk-based curry. This dish is infused with aromatic ginger, tempered with mustard seeds, and given a gentle heat from green chilies, making it an ideal accompaniment to Indian flatbreads like phulkas or theplas. This recipe is not only comforting but also an innovative way to use ridge gourd, turning it into a luscious, creamy curry. Interestingly, any unused peel from the ridge gourd can be repurposed to create a tangy Ridge Gourd Peel Chutney, adding zero waste to your cooking.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai), peeled & finely chopped | 500 grams |
| Milk | 200 ml |
| Fresh Ginger, grated | 2 inches |
| Green Chilies, slit | 4 |
| Dry Red Chilies | 2 |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Mustard Oil | 2 teaspoons |
| Ghee | 1 teaspoon |
| Sugar | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions
-
Prep the Ridge Gourd
Begin by peeling the ridge gourd. Slice it in half, remove the seeds if necessary, and finely chop it into small pieces. -
-
Heat the Oil and Temper Spices
In a kadai (wok), heat mustard oil over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Add the dry red chilies and sauté them for a few more seconds, releasing their aroma. -
Cook the Ridge Gourd
Add the finely chopped ridge gourd to the tempered spices in the kadai. Stir well to combine. Sprinkle in the sugar, which helps preserve the vibrant green color of the vegetable. Season with salt and grated ginger, mixing everything thoroughly. Allow the mixture to cook for about 5-7 minutes on medium heat until the ridge gourd softens and the moisture evaporates. -
Prepare the Milk Mixture
While the ridge gourd is cooking, take the milk in a separate bowl and add a pinch of besan (gram flour) to it. Stir this mixture well; the besan helps prevent the milk from curdling when added to the hot vegetables. -
Add Milk to the Curry
Once the ridge gourd is cooked through, add the slit green chilies to the kadai for a burst of heat. Gradually pour in the milk mixture, stirring gently to combine. Bring the curry to a brisk boil, allowing the flavors to meld together. -
Simmer the Curry
Reduce the flame to low and let the curry simmer for another 5-7 minutes, or until the milk thickens to your desired consistency. Taste the curry and adjust the sugar and salt as needed. -
Finish with Ghee
Just before turning off the heat, add a dollop of ghee to the curry for extra richness and flavor. -
Serve
Transfer the Doodh Jhinge Curry to a serving bowl. It pairs beautifully with Gehun Bhajra Thepla or Phulkas and can be served alongside a hearty Dry Chole (Dry Masala Chickpeas) for a wholesome meal.
Notes and Tips
- Alternative Serving Options: This curry can also be served with steamed rice or any other flatbreads of your choice.
- Flavor Variation: If you prefer a more intense spice kick, you can increase the number of green chilies or add a pinch of red chili powder.
- Leftover Ridge Gourd Peel: Don’t throw away the ridge gourd peel! Use it to make a zesty and unique Ridge Gourd Peel Chutney, reducing food waste and getting a completely new dish to complement your meal.
Doodh Jhinge Curry offers a delightful, subtle sweetness from the milk, balanced by the heat from the chilies and the tang from the mustard seeds. It’s the perfect side dish to bring freshness and comfort to your dinner table. Enjoy this unique, easy-to-make curry and share the warmth of Indian flavors with your loved ones!
