Ridge gourd, also known as jhinga in eastern India, is a long green vegetable with ridged skin and a moist, spongy interior. Used in many Indian regional recipes, it becomes soft and flavorful when cooked. Typically peeled before use, it is often paired with spices, lentils, or potatoes. Jhinga is easy to prepare and works well in both dry and gravy-style dishes. Its subtle taste allows it to absorb masalas, making it a common choice in home kitchens. Select ridge gourds that are tender, lightweight, and free from bruises for best freshness and texture in cooking.
 
Recipe You Should Definitely Try:
 
How to Make Ridge Gourd Chutney at Home – Quick and Easy South Indian Style
 
Ingredients: Ridge gourd peels, coconut, green chili, garlic, tamarind, mustard seeds, curry leaves
 
Method:
Sauté peels with chili and garlic.
Blend with coconut and tamarind to a thick chutney.
Temper with mustard seeds and curry leaves.
 
To Pair With: Rice, dosa, or idli