Jhinge motor daaler borar jhol

Soma Chowdhury’s selected Jhinge Motor Daaler Borar Jhol combines ridge gourd with her own split-pea fritters in a thin, watery gravy. Bong Mom published Soma’s recipe in her exact words as a Bengali guest contribution.

Washed split peas are soaked, then ground to a coarse paste. Cornstarch, salt and chopped green chilli are mixed in; the mixture is shaped into small balls, deep-fried in vegetable oil and drained on the selected paper towel.

Mustard oil is heated and then lowered in temperature before nigella and slit green chillies are added. The selected optional potato cubes are sautéed, followed by the peeled ridge-gourd pieces, turmeric and water.

The pot is covered and the vegetables boil on medium heat. It is uncovered for more slit green chilli and salt, and the vegetables continue cooking until fully done in a very thin gravy, with the salt checked.

The same fried split-pea balls return to the gravy for a brief boil. The heat is turned off and the dish rests before being served with plain hot rice.