September 17, 2011

Jhinge boti (Ridged gourd with coconut)

Boti is the name of any vegetable dish in Bengal cooked slowly with cover until it is cooked into almost mash. We eat ridged gourd in all different ways, the most famous being the one with poppy seeds paste. However, this particular preparation with grated coconut is also one of my favorite. It has this very subtle taste of the ridged gourd and the hint of crunch from coconut. Very refreshing and delicate dish for hot summer noon. And it is so easy to cook!

 You can print the recipe for your kitchen here: PRINTABLE RECIPE
(Serves 2)

2 ridged gourds
1/2 cup freshly grated coconut
1/4sp nigella seeds
1pinch turmeric


1. Peel the ridges of the ridged gourd. Cut into small cubes.
2. Heat oil in wok. Rub the nigella seeds in your palm and put in oil. Let them crackle.
3. Add the ridged gourd, a pinch of turmeric, and salt.
4. When the gourd leaves water, cover it and cook it on low heat until almost done.
5. Add the coconut, and a pinch of sugar.
6. Cook until it is done, and still moist but not watery.

If the ridged gourd doesn’t leave water, add very little water to it, and this will tirred the ridged gourd to leave more water.
Rubbing the nigella seeds before putting into oil helps to release its flavor.
You can add more grated coconut if you like. I like to do so!

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