Writing for this Curry Jhingi recipe was hard work, even almost disastrous I might add. Let me explain to you what I mean…I got all excited and started to do research on the various things I wanted to write about on Jhingi.
Man I was ready. I had my first paragraph nicely written and was going on to the next when I left my computer for a few minutes. This post was going to be the bomb, I thought to myself, but the real bomb exploded when I came back to my computer….
Jhingi growing on a machan (bamboo platform)
The effect was nuclear. Instead of finding my paragraph filled with nicely phrased sentences and scientific names, I found Sesame street – Upside Downton Abbey playing in full swing and my son in his glee. Of course, I rushed to press the back button to see if the writing was still there..Yeah I know it was wishful thinking knowing that the post wasn’t even saved in draft.
There it went…
Not even a full stop remained for consolation. lol!!
So, now here I am writing about what I was supposed to write as I was about to write the post. Confusing, but all part of the madness. Anyhow, you see how difficult the work can be when you’re blogging …But it’s fun…Ah mean what could I do ? The article was already lost. And no amount of trying would get it back. *Note to self …press the “save draft” button often when writing..
Now I’m here writing about what I was supposed to write when I was writing then as I was about to write the post. See how hard it is? lol!! That’s what I mean.. Oh and now I’m getting sleepy …isn’t that exciting? Just Great! But, I accomplished what I set out to do have you entertained enough to check out my recipe.
All about Curry Jhingi
Anyhow I finally got around to currying the jhingi and having it over some freshly cooked rice. But I must add that if you’re not accustomed to this “vegetable” here are a few things you must know before you embark on currying jhingi.
- Jhingi has a texture some what like cucumber and a taste almost close to cucumber as well.
- Make sure to use fresh jhingi when you’re cooking. As it dries the outer skin gets really hard.
- You can remove the seeds if you want since I find that the seeds adds a texture that I didn’t like.
- Since it is like cucumber, it is packed with water so it will “spring” its own water while cooking that’s why I used only half cup.
- Jhingi takes some getting used to because of its exotic texture and not really main stream popularity at the market.
- If you ever see some selling I encourage you to buy it and try the curry jhingi recipe.
Curry Jhingi Recipe
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
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.
Add about 1/2 cup water.
Allow to simmer 15 – 20 minutes until tender. Adjust salt and pepper to taste.
Curry jhingi ready to be served.
Note: Serve over rice or with roti.
Well, I hope you liked my Curry Jhingi Recipe, if you do then leave a comment in the box below.