Ingredients
Ridge gourd (jhinge)-615gms, shrimp;shelled-160gms, mustard oil-2tbsps, onion seeds-1/4tsp, turmeric powder-1/2tsp, salt and sugar to taste, black mustard seeds paste-3tbsps or as required, green chilies-2; slit, dessicated coconut (fine)-1/2tsp.
Cooking Method
Step 1. Heat oil to smoking and add onion seeds. Let them crackle.
Step 2. Add turmeric powder and salt, then add shrimps and stir-fry over high flame for a few seconds. Add ridge gourd and stir-fry over high flame for 1-2minute(s). The ridge gourd will give out some water. Add mustard paste, coconut and sugar to taste. Mix well. Cook over brisk fire until water is reduced considerably.
Step 3. Add green chilies and continue cooking till quite dry and oil comes to the surface. Adjust seasoning.
Step 4. Serve with RICE.
Notes / Special Remarks
VARIATION=> Peel the ridge gourd and cut into cube. Rub with little salt and leave for a while. With the addition of salt, the ridge gourd will give out some water. Squeeze this out and keep aside.
In a bowl, mix all the other ingredients along with ridge gourd.
Take 6 banana leaves and cut to size for iron griddle(tawa). Place the banana leaves crosswise on the tawa and place on the fire over medium heat. Pour the vegetable-shrimp mixture onto the banana leaves and cook, increasing heat towards end of cooking time until vegetable is cooked and oil comes to the surface. Turn vegetable over once during cooking and smooth over with the back of a spoon. Serve with RICE.
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