Jhinge kumro paturi

Maumita Paul’s Jhinge Kumro Paturi pairs ridge gourd and pumpkin with an own-made mustard paste, coconut and mustard oil. She recalls her grandmother combining the two vegetables in this preparation.

The supplied peeled and sliced ridge gourd soaks in salt water, is drained and squeezed. The black and yellow mustard seeds then soak together in warm water before draining and grinding with part of the green chillies, turmeric, a few rice grains and fresh water.

A bowl holds the pumpkin and ridge gourd with grated coconut, the same mustard paste, salt, sugar and part of the mustard oil. The mixture goes into a heated frying pan for an initial high-heat stage with frequent stirring.

The heat is lowered and the vegetables continue cooking in their own released juices, with frequent stirring, until tender without becoming too mushy.

Seasoning is adjusted before the separate grated-coconut garnish and remaining mustard-oil finish. The source serves this paturi hot with steamed rice.