In India Summer always means green vegetables with more water contents. Nature always produces right fruits and vegetables that are suitable for us. That is why it is always said that if you eat seasonally you won’t fall sick! ‘Jhinge’ or gidge gourd with raised thick skin, pointed gourd or ‘potol’ with its deep green stripes, ‘chichinga’ or snake gourd with dark striped skin and ‘lau’ or bottle gourd with pale thick skin were the standard. These vegetables with high water contents helps to keep our body rehydrated. This ‘Jhinge-Aloo diye Macher Rosha’ is a soupy, runny gravy of fish and vegetables. Suited best for hot summer afternoons it is a delight when mixed with plain rice.
If you do not like ‘Jhinge’ or do not get it you can make this same curry with only potato and it will taste as good.
- Wash and clean fish pieces. Marinate with 1 tsp turmeric and salt. Keep aside for 20-30 minutes. Heat 5-6 Tbsp of Mustard Oil and shallow fry the fish till it is golden brown on both sides. Remove and keep aside. Add 2 Tbsp more oil to the pan. Once Oil is hot add chopped onion. Once it becomes translucent add ginger paste. When oil starts separating add chopped tomatoes and fry for another 1-2 minutes. Now add potato and fry for some time. Next add chopped ridge gourd pieces. Sauté for 1-2 minutes. You will find that after adding ridge gourd the masala will become watery. Add crushed garlic, turmeric powder, chilli powder and cook for another 2-3 minutes. Add ¾ – 1 cup of water and green chilli. When the gravy starts boiling add the fried fishes and cook till the vegetables are done. Adjust salt. Garnish with chopped coriander leaves and serve hot with steamed rice.