Last night I was delayed at work. I left around 8:25 and reached home around 9.
Needed something fast to cook.
Dad had called in the afternoon asking what to cook - tough to think when you are at work. Evening (rather night) at 9PM, I asked him to skin some jhinge.
I am not sure what they call it here in the local language. In Hindi, they call it Jhinga Tori. For me, buying it, means pointing and taking. And the size - in Delhi/ Kolkata, if they see a big jhinge it means its old and fibrous, and cannot be eaten.
Here it is different. The smallest one is probably 2 feet in length. And seedless.
People here snap the vegetable into two and based on how it looks inside they buy it. Not sure if they want a soft inside or a hard one.
What I did was chop the vegetable into bite size pieces. Chopped two onions.
In a hot wok, I heated some mustard oil, and then added some fenugreek seeds (methi). When the seeds were crackling in hot oil, I added the onion. When the onions were translucent, I added the vegetable. When it started releasing water, I lowered the flame, added salt and turmeric and chopped green chillies and let that fry.
And while this was cooking, I washed some rice and cooked that in the microwave.
Dinner done.
Needed something fast to cook.
Dad had called in the afternoon asking what to cook - tough to think when you are at work. Evening (rather night) at 9PM, I asked him to skin some jhinge.
I am not sure what they call it here in the local language. In Hindi, they call it Jhinga Tori. For me, buying it, means pointing and taking. And the size - in Delhi/ Kolkata, if they see a big jhinge it means its old and fibrous, and cannot be eaten.
Here it is different. The smallest one is probably 2 feet in length. And seedless.
People here snap the vegetable into two and based on how it looks inside they buy it. Not sure if they want a soft inside or a hard one.
What I did was chop the vegetable into bite size pieces. Chopped two onions.
In a hot wok, I heated some mustard oil, and then added some fenugreek seeds (methi). When the seeds were crackling in hot oil, I added the onion. When the onions were translucent, I added the vegetable. When it started releasing water, I lowered the flame, added salt and turmeric and chopped green chillies and let that fry.
And while this was cooking, I washed some rice and cooked that in the microwave.
Dinner done.
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