Summer time has fully approached in Melbourne. Throughout this week, it is too hot here. Though Melbournians very much enjoy their Summers in this time by going beaches or having a picnic in the shady parks, but for me the idea is too much. I am literally panting all the times because of this scorching heat. So for the last couple of days I am preparing all easy, no time dishes with a very small amount of ingredients and spices. This "Kaccha Aam diye Jhinge (Ridge gourd with raw mango)” is one of those preparation. The use of raw mango in this dish, gives it a refreshing summer flavour. In the hot summer afternoon, the steamed rice along with "Kaccha Aam diye Jhinge (Ridge gourd with raw mango)” certainly can bring a fresh touch to your meal and enliven your taste buds.
Today I am presenting you "Kaccha Aam diye Jhinge (Ridge gourd with raw mango)” from my kitchen.
Tips:
Cut the potato pieces and ridge gourd pieces in nearly same size for even cooking time and don’t cut them too small otherwise it will be mushy.
You can adjust the amount of raw mango pieces according to the sourness of it. This dish will be slightly sour and sweet in taste.
If you wan’t to store the curry for later consuming, it will be better to remove the mango pieces from the gravy before storing otherwise the gravy will taste more sour over the time.
Kaccha Aam diye Jhinge (Ridge gourd with raw mango)
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3
Ingredients:
1 large ridge gourd (350g) cut into cubes
1/4th of medium size raw mango (30g) cut into small slices
1 medium size potatoes (150g) cut into cubes
1 small size onion (60g) cut into thin slices
1/4th cup (50g) onion paste
1/4th tsp turmeric powder
1 tsp red chilli powder
2 dry red chillies, whole
1/2 tsp nigella seeds
3 tbsp (30g) mustard oil
Sugar to taste
Salt to taste
Small amount of water for the gravy
Recipe:
Heat the mustard oil in a deep bottomed pan over medium high heat, when it starts to smoke lightly add the dry red chillies and nigella seeds. Let them splutter then add the onion slices. Fry the onion slices until they are golden brown in colour.
Next, add the onion paste in the pan and braise them in medium high heat until it becomes brownish in colour and all the raw smell is gone.
Add the red chilli powder, turmeric powder, little pinch of salt and sugar to the pan. Sprinkle some water to the pan for not burning the spices. Mix it well and fry the spice paste in medium low heat until oil starts to seep out from the side of the pan.
Add the potato pieces. Change the temperature in medium high heat and fry them for 2-3 minutes until they are slightly cooked.
Next, add the ridge gourd pieces to the pan and stir well. Fry them in high heat for 2-3 minutes. Now cover the pan and change the temperature to low. The ridge gourd will starts to release its water and the potato pieces and ridge gourd will be cooked on this juice.
When all the water released from the ridge gourd will dry out, add little bit of water for the gravy. Change the temperature to medium high and cover the pan.
Now when the potato and ridge gourd will be fully cooked add the mango slices. Cover and cook for 5-6 minutes until the mango pieces are slightly soften but not mushy and the gravy is thick.
Check for seasoning, add if needed. When the oils will come over the top of the gravy, turn off the flame and give it at least 5 minutes standing time.
Serve it with hot steamed rice.
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