Curry Jhingi: A Spicy Twist to Traditional Indian Cuisine

Jhingi is not a popular vegetable, but it can be curried as well,

Course: Vegetarian

Cuisine: East Indian

Ingredients

• 3 medium Jhingi peeled and chopped
• 4 clove garlic
• 1/2 medium onion
• 1 tbsp. green seasoning
• 2 tsp. geera powder
• 2 1/2 tbsp. curry
• 1 tsp. saffron turmeric
• 2 tbsp. oil
• Pepper to taste
• Salt to taste
• water

Instructions

• Wash, peel and dice the jhingi.
• NOTE: You may remove the seeds if you wish.
• Mix the curry, green seasoning, geera powder and saffron (turmeric) in about 2 tbsp of water.
• Peel and chop the garlic and onion.
• Heat the oil over a medium flame
• Saute the garlic and onion for about a minute or until translucent
• Add the curry mixture and stir. Allow to reduce until sticky.
• Then add the jhingi and add about 1/2 cup water.
• Allow to simmer 15 – 20 minutes until tender. Adjust salt and pepper to taste.
• Serve over rice or with roti.

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Curry Jhingi

Course: Vegetarian

Cuisine: East Indian

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• 3 medium Jhingi peeled and chopped
• 4 clove garlic
• 1/2 medium onion
• 1 tbsp. green seasoning
• 2 tsp. geera powder
• 2 1/2 tbsp. curry
• 1 tsp. saffron turmeric
• 2 tbsp. oil
• Pepper to taste
• Salt to taste
• water

Instructions

• Wash, peel and dice the jhingi.
• NOTE: You may remove the seeds if you wish.
• Mix the curry, green seasoning, geera powder and saffron (turmeric) in about 2 tbsp of water.
• Peel and chop the garlic and onion.
• Heat the oil over a medium flame
• Saute the garlic and onion for about a minute or until translucent
• Add the curry mixture and stir. Allow to reduce until sticky.
• Then add the jhingi and add about 1/2 cup water.
• Allow to simmer 15 – 20 minutes until tender. Adjust salt and pepper to taste.
• Serve over rice or with roti.