Jhinger Jhal/Spicy ridge gourd

Jhal in Bengali cuisine often means sorse bata or mustard paste. But this jhal from my grandmother’s kitchen is fiery owing to a lot of green chilies added to it. With the whiff of kalojeere/nigella seeds and the sweetness of coconut, this jhal hits the correct strings on the palate.

Jhinge/ridge gourd can also be replaced with chalkumro/ash gourd or lau/bottle gourd to prepare this jhal.

One point to remember while preparing this jhal

Do not add a lot of kalojeere/nigella seeds while making a paste with coconut and green chilies. Adding a lot of it will make the jhal bitter.

Other jhinge/ridge gourd recipes on the blog
Niramish Jhinger Dolma

Jhinger Jhal

The whiff of kalojeere, the sweetness of coconut and the fieriness of green chilies, jhinger jhal hits just the right strings on the palate.
Course Main Course
Cuisine Bengali
Keyword jhaal, jhinge, ridgegourd, summerrecipe, vegetarianrecipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 3-4 (500g) jhinge/ridge gourd cut to medium sized pieces
  • ¾ teaspoon of kalojeera/nigella seeds
  • 6-8 green chilies or as per taste
  • Salt according to tatse
  • 2 tablespoons of mustard oil
  • cup of freshly grated coconut
  • 2-3 bay leaves
  • 2-3 dry red chilies
  • ¼ cup of cream
  • 1 teaspoon of sugar


  • Steam the ridge gourd with a pinch of salt and 1 cup of water. Do not discard the water.
  • Blitz the coconut, ½ teaspoon of kalojeera and 2 whole green chilies to a fine paste.
  • Heat the mustard oil in a kadhai. Temper the oil with bay leaves, whole red chilies and ¼ teaspoon of kalojeera.
  • As the spices release the aroma, add the steamed ridge gourd along with the water.
  • As the water begins to simmer, add the coconut paste to the kadai, followed by sugar and salt.
  • Continue cooking on medium flame till the water is almost evaporated.
  • Add the fresh cream to the kadai, along with 4-6 green chilies slit. Let it simmer for a couple of minutes on low medium flame.
  • Turn off the flame and serve.

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