DISH RESEARCH · Side dish
Jhinge narkel
Shil’s selected Jhinge Narkel cooks ridge gourd in mustard oil with nigella, dried red chilli, turmeric and salt, finishing with sugar and grated coconut.
About Jhinge narkel
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Shil’s Jhinge Narkel is the selected Bengali ridge-gourd and coconut side dish. Her recipe combines the gourd with nigella, dried red chilli, mustard oil, turmeric, salt and a pinch of sugar.
The ridge gourd is washed, peeled and cut into small pieces. Mustard oil heats in a wok with nigella seeds and dried red chilli until they splutter.
The same gourd pieces are added with salt and turmeric for a short sauté. A lid covers the wok for low-to-medium simmering, with occasional stirring, until the gourd is tender.
Sugar and supplied grated coconut are sprinkled into the same cooked gourd. The mixture is given a quick stir and removed from the heat.
The creator serves this side with dal and rice. These prepared accompaniments are selected alongside the coconut-and-ridge-gourd preparation.
Ingredients in Jhinge narkel
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Countries
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Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Bengali