Jhinge Chingri – Curried Ridge Gourd with Shrimp
Jhinge Chingri is just as the name sounds. It is a medley of Jhinge (the Bengali word for Ridge Gourd with shrimp. It is one of the countless ways baby shrimp is added to vegetables. This is the same concept as adding something like pancetta or bacon to a dish. It boosts the flavor and protein quotient. For this purpose, traditionally tiny fresh shrimp is added. I throw in whatever I have on hand. it is usually larger or medium sized shrimp. I picked up this dish on a recent trip to India. It is representative of simple everyday Bengali fare. The kind of dishes my mother whips out without thinking. A few ingredients, simple spices, and amazing taste. It is often just about technique. A similar dish that you can make with winter squash is here as well.
This ridge gourd is called Tori or Turai in Hindi and of course, Jhinge in Bengali.
There is a saying, that goes be careful of what you ask for since you might get it. This is indeed all too true for me. I have often wanted to be able to get to India frequently. For short snappy trips so that I can continue to stay in touch with the country and all the changes. Well, I have in the last year been able to do that. Thanks to among other things the gracious accommodation of my employer.
However, the reason for these frequent trips are to be able to see my frail and ailing father frequently. Do I still love getting back, absolutely! This dish pairing ridge gourd, tiny diced potatoes and small shrimp is usually comforting lunchtime fare.
The ridge gourd or jhinge, is watery and light. The potatoes in very small amounts add depth to the dish. The potatoes mesh into a happy starch marriage with the green fresh gourd. The result is texture and balance. If you want you certainly can leave the potatoes out.
The other day, I found some fresh ridge gourd so named because of the sharp ridge like edges. While this is typically a warm weather vegetable in India, I tend to use it during the cooler months when the garden is still emerging. This dish can be made with summer squash, and zucchini. And, anytime I hit an ethnic market I am always tempted to pick some up.
A classic Bengali take on Ridge Gourd or Jhinge, pairing it with shrimp and nigella seeds.
Ingredients
- 10 medium sized shrimp shelled and de-viened
- 1/2 teaspoon turmeric, divided
- 1 and 1/2 teaspoons salt, divided
- 2 medium sized ridge gourds
- 2 teaspoons salt (kosher salt is good for this)
- 11/2 tablespoons oil
- 1 teaspoon nigella seeds
- 1 medium sized onion, finely diced
- 1 teaspoon freshly ground ginger
- 2 to 3 green chilies, slit partially lengthwise
- 1 medium sized potato, very finely diced
Instructions
- Rub the shrimp with half the turmeric and the salt.
- Cut the tips of the ridge gourd and peel the ridges, leave most of the remaining skin on, it can be scraped a little if desired.
- Cut the vegetable into small 1 inch pieces, rub with half the salt and set the vegetable aside in a colander to drain( for 15-20 minutes) out some of the water.
- Heat 1 teaspoon of the oil in a skillet and gently sear the shrimp on both sides and set aside.
- Heat the remaining oil in a wok and add in the nigella seeds. When these seeds begin to sizzle, add in the onion and ginger and mix well.
- Sauté the onion for 3 to 4 minutes, add in the chilies and potatoes and about 1/4 cup of water and cover and cook for 5minutes. Remove the cover and check, the potatoes should be fairly soft at this time.
- Add in the ridge gourd and the shrimp and cook on medium low heat for another 5 minutes, the potatoes should be mushy and almost mixed into the gourd, which should in turn be fairly soft. Serve hot.