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%Jhinge Aloo Chingrir Tel Jhol Recipe Debjanir Rannaghar

Jhinge Chingri Tel Jhol aka Jhinge diye Bagda Chingrir Tel Jhol


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Description

Jhinge Aloo Chingrir Tel Jhol is a delightful Bengali recipe that combines fresh prawns, Ridge Gourd (also known as Jhinge in Bengali or Turai in Hindi), and Potato slices to make a comforting curry.


Ingredients

Units Scale
  • 500g Bagda Chingri/ Tiger Prawns (use medium size, around 30 per kg)
  • 1 Jhinge/ Ridge Gourd
  • 1 Potato (big)
  • 4 Green Chili
  • 1 Tbsp. Garlic Paste

To Marinate Prawns:

  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Salt
  • 1 Tbsp. Mustard Oil

To marinate Veggies

  • 1/4 Tsp. Turmeric Powder
  • 1/4 Tsp. Salt

Tempering

  • 1 Tsp. Nigella Seed/ Kalojire

Cooking Medium

  • 6 Tbsp. Mustard Oil


Instructions

  1. Marinate 500g of cleaned prawns with 1 Tsp. of salt and 1/2 Tsp. turmeric powder and red chili powder as well.
  2. Stir in 1 Tbsp. of mustard oil, and leave the marinade for 15 minutes.
  3. Cut one potato and one ridge gourd into wedges after removing their skins.
  4. Then add 1/4 Tsp. of salt and 1/4 Tsp. of turmeric powder to the vegetables.
  5. Heat 5 Tbsp. of mustard oil in a pan.
  6. Fry 3-4 prawns at a time, keeping the flame at a medium level.
  7. Cook each side of the prawns for 30-45 seconds, and do not over-fry them as this will make them chewy.
  8. Once the prawns are done, set the remaining marinade aside.
  9. Add the potato wedges to the same oil.
  10. Fry for 3 minutes while stirring
  11. Then add the ridge gourd wedges and mix them together.
  12. Heat some oil in a pan and add 1/2 tsp of Nigella seeds or Kalojire.
  13. You can also do this step after removing the veggies from the pan, although I don't prefer this because it uses more oil.
  14. Push the veggies to one side of the pan, so that the oil is visible in the space created
  15. Next, add 1 Tbsp of garlic paste and mix it into the oil, stirring continuously for a minute until the garlic is fully cooked.
  16. Then, mix the veggies back in with the garlic-infused oil and the remaining marinade from the prawns.
  17. Cook for a minute, stirring constantly.
  18. Pour in 1 cup of water and stir again, then add 3-4 green chillis.
  19. Boil the mixture on a high flame.
  20. Add the fried prawns and another 1/4 cup of water as well.
  21. Cook for two minutes, then stir in 1 Tbsp of mustard oil.
  22. Your Jhinge Chingrir Jhol is now ready!
  23. This comforting Bengali Prawn Curry is usually served with steamed rice.

%Jhinge Aloo Chingrir Tel Jhol Simple Photo Food Pinterest Pin

Notes

  • Instead of Tiger Prawns, you can use shrimp or Scampy.
  • If needed, increase or decrease spices.
  • You can replace mustard oil with other oils however in that case you will miss the signature flavor of mustard oil.
  • Prep Time: 10 Min
  • Cook Time: 15 Min
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 100g
  • Calories: 257
  • Sugar: 1.3g
  • Sodium: 488mg
  • Fat: 17.4g
  • Saturated Fat: 1.9g
  • Carbohydrates: 8.1g
  • Fiber: 1.4g
  • Protein: 16.9g
  • Cholesterol: 0mg
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