Ridge Gourd & Potato Curry (Alu Jhinge Bati Chorchori)

Today I am sharing another recipe which is specially for summer months. This one is a typical Bengali style preparation. But it is so healthy, tasty, quick and easy that everyone can enjoy this dish with rice during the extremely hot weather.

Bati Chorchori is a special type of preparation where very less oil and almost no spices are used. The main flavoring ingredient is hot green chilli. The name is given Bati Chorchori because the preparation is usually done in a covered vessel and the veggies are cooked in their own steam.

I have used Black Cumin seeds (Kala Jeera) to give it an extra Bengali taste 😉 One more variation I did to the traditional bati chorchori is adding ginger paste and tomatoes which are very healthy during summer. You can prepare this recipe using any vegetable you want. I used ridge gourd because it is especially available during summer, has anti-inflammatory & anti-microbial properties, very easy to digest.

Health benefits of ridge gourd :

Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals. It is low in saturated fat, cholesterol and calories that aids in weight loss.

Lets get started !!

Preparation Time : 5 minits

Cooking Time : 10 minits

Ingredients :

  • Ridge Gourd – 8, medium sized, cut into small square pieces
  • Potato – 2, medium sized, cut into thin triangular pieces
  • Tomatoes – 2, small sized, roughly chopped
  • Ginger Paste – 2 teaspoons
  • Green Chillies – 4, roughly chopped
  • Black Cumin Seeds – 1 teaspoon
  • Turmeric Powder – 1 and 1/2 teaspoon
  • Salt – as per taste
  • Sugar – 1/2 teaspoon, you may add 1 tsp if you want more sweetness in the gravy
  • Mustard Oil – 2 tablespoons


Recipe :

  1. Heat oil in a wok. When the oil heats up, add black cumin seeds.
  2. When the seeds start to splutter, add potatoes. Stir for a minute.
  3. Now add the ginger paste and tomatoes. Mix and stir for 2 to 3 minutes.
  4. When the tomatoes have started to become soft, add the ridge gourds. Mix well and cover the wok with a lid. Wait for a minute.
  5. Add salt, sugar, turmeric powder. Mix well and cover the lid. Stir occasionally if needed.
  6. Wait until the veggies are completely boiled. Do not let the gravy become completely dry. It should have a thick liquid consistency. (You may add little warm water in between if required)
  7. When everything is done, turn the flame off and insert the green chillies evenly into the hot gravy. Cover the lid and give some standing time.
  8. You may drizzle few drops of mustard oil on top if you want. (I have skipped this step.)



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