Description

Ridge Gourd (Jhinga), also known as Turai or Tori in various South Asian regions, is a versatile green vegetable often used in cooking for its mild flavor and tender texture. It has a characteristic ridged skin that gives it its name. Ridge gourd is commonly used in curries, stews, and soups and is popular in Indian and Southeast Asian cuisines. Here are two types or descriptions of Ridge Gourd (Jhinga):

1. Fresh Ridge Gourd (Jhinga) (Raw – KG)

• Description: Fresh Ridge Gourd (Jhinga) is a long, cylindrical vegetable with light green skin that has ridges running along its length. The flesh inside is pale green, soft, and spongy. When raw, the vegetable has a mild, slightly bitter taste and a slightly crunchy texture. The skin is often peeled before cooking, although some recipes may use it for added texture.

• Uses: Fresh Ridge Gourd is typically used in curries, vegetable stews, and soups. It pairs well with lentils (dal) and can be added to stir-fries with onions, tomatoes, and spices. In Indian cuisine, it is often cooked with spices like turmeric, cumin, and garam masala. It can also be stuffed with spices and vegetables and steamed or roasted. Ridge gourd is commonly used in sambar, a South Indian lentil-based dish, or cooked as a side dish with rice and roti.