Jhenge (ridge gourd) – ½ kg (make sure you do not use bitter ridge gourds). Cut into large chunks with leave a little skin on. 

Mustard seeds – 1 tbsp heaped (in Bengal, you get a yellow coloured and a black coloured mustard seeds. I like to use both of them in a 50:50 ratio good flavour and slightly less pungency)  

Coconut, fresh & grated – 2 ½ tbsp 

Green chillies – 3 (you can use less or more depending on how hot you like it. I usually use 1 especially if the chillies are hot in the paste) 

Oil – 2 ½ tb sp 

Mustard oil – ½ tsp (optional) – add if you like the mustard oil flavour.  

Kalajeera (kalonji) – ½ tsp, and 1 green chilli (broken into 2) as phoron (seasoning) 

Haldi – ½ tsp 

Salt to taste 

Procedure 

Soak the mustard for 10-15 minutes. Grind the mustard with the coconut and green chillies into a fine paste. Add a little bit of haldi to this and around 2 tbsp of water to this paste and keep aside.  

Put oil in a kadai. When it heats up, add the seasoning. Add the jhenge. Add the haldi and the salt. When the jhenge become a little soft, it will also give out some water, add the mustard paste. Cook in medium heat till the water evaporates and oil starts leaving the sides.  

You can add a ½ tsp on mustard oil on top, mix and then remove from fire. 

Have this with plain white rice.