Saturday, August 9, 2008

Daail-Jhinguni (Fried Ribbed Gourd cooked with Lentil and cereals)

Daail-Jhinguni (Pure Vegetarian)

This is one of the very popular vegetarian preparation of Mithila and goes well with rice or bread both. They say, one does not require to have another vegetable preparation along with Daal-Jhinguni as it serves the purpose of both as an one accompaniment. Some people even prefer relishing its flavour plain as a soup or starter.

Authentically, the preparation of this dish is very simple in which chopped ribbed gourds are fried before with the tempering of black mustard seedsand mixed well with Daal, but here one can put an extra flavouring of ginger paste which will simultaneously enhance the flavour of the dish. The little dark color of the dish that you are seeing is because of the addition of ginger paste.

Regarding the type and variety of cereal used you have a flexibility to choose any, but here i've used a blend of lentil and split gram in the proportion 2:1 respectively.
Ingredient:
  • Ribbed gourd (Jhinguni) : 300 gms.
  • Daal (blend of lentil and split gram) : 100 gms
  • Ginger: 30 gms
  • Black mustard seed: 1 tbsp
  • Mustard oil: 30 ml.Seasoning: As required

Preparation:
  • Wash, peel and cut Jhinguni and soak it in cold water.
  • Pick, clean and boil daal with salt and turmuric.Make a paste of ginger.

Cooking:
  • Heat oil in a pan/kadhai and add a tempering of mustard seed.
  • Put ginger paste and fry till golden brown.
  • Add Jhinguni and fry. Dont add salt at this time as the Jhinguni will start sweating.
  • When Jhinguni is cooked and shrinkd in size add salt as per your taste and mix it with the cooked mixture.
  • Now pour over the boiled daal in the kadhaai and simmer it for 5-7 minutes.Finish it up with garam masala powder and garnish with ginger juliens.


3 comments:

bhuukhar jha said...

badhiyan banaya hai chhotu.

Nandan Jha said...

thanks babu !!! :)

Ved Brat Jha said...

Hayau srimaan kicho aaroo neek cheej nai banaib ki??? Kicho naya bha jaay.

Regards:
Ved Brat Jha