It’s simply too hot. The fan spins all day, but the appetite disappears. In Kolkata, summers can be relentless. And on days like these, the only thing that works is a light, home-cooked lunch. In most Bengali homes, that means soft mashed kumro bhate, a bitter uchhe sheddho, some lau ghonto, mushur dal, and a thin macher jhol with jhinge or potol. Add a slice of gondhoraj lebu, and that’s the plate. It’s satisfying without being heavy. But when the mood strikes to make something simple yet memorable, jhinge bhapa comes in.

Don’t get confused—this has nothing to do with prawns. Jhinge is ridge gourd. It’s soft, cooling, and perfect for summer. In jhinge bhapa, the vegetable soaks up the sharpness of mustard, the sweetness of fresh coconut, and the tang of tomatoes. You just need to mix everything—grated coconut, mustard paste, chopped jhinge, tomatoes, green chillies, a bit of mustard oil—and let it steam gently. That’s the best part. Bhapa, or steaming, doesn’t need a tiffin box in a pressure cooker. You can cook it directly in a kadai over low flame. It’s also called bati chorchori in many homes.

Jhinge Bati chorchori

Jhinge Bhapa (7)

Everyday Cooking, Simple Techniques

We often forget how easily we can cook great food. Bengali kitchens have different ways of cooking—bhapa (steaming), makha (mashing), bhate (boiled over rice), pora (roasted), and more. Jhinge bhapa celebrates that ease. It takes minutes to put together, uses seasonal produce, and tastes better with each spoonful. Eat it with hot rice and a drizzle of mustard oil. That’s all you need. In a summer that feels endless, jhinge bhapa brings both comfort and a break from the usual. Try it once—it might become your go-to summer fix.

Jhinge Bhapa (3)

Jhinge Bhapa (1)

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Jhinge Bhapa | Steamed Ridge Gourd

Tender ridge gourd mixed with mustard paste and steamed

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Prep Time 10

Cook Time 30

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Bengali, Indian

Ingredients Method

Ingredients

2 nos ridge gourd, medium sized and tender
2 tbsp freshly grated coconut
1½ tbsp black mustard seeds
1 tomato, roughly chopped
4 green chilies, split
2 tbsp mustard oil
½ tsp turmeric powder
½ tsp red chili powder
½ tsp sugar
salt to taste
1 tbsp yellow mustard seeds

Method

Soak both mustard seeds in hot water for 10-15 mins. Drain and grind with 1 green chili and a pinch of salt into a smooth paste. Add a spoon or two of water to loosen it if needed.
Peel the ridge gourd and cut into half inch roundels. Chop the tomato. Slit the green chilies.
In a mixing bowl, add jhinge slices, chopped tomato, grated coconut, mustard paste, turmeric, salt, mustard oil, and green chilies. Add 2–3 tbsp water and mix well.
Place the entire mixture in a heavy-bottomed pan or kadai. Cover with a tight-fitting lid and cook on low heat for 15–20 minutes. Stir once or twice in between. The jhinge will release water and soften. Cook until it is tender and the mustard-coconut mix coats it well.
Drizzle a little raw mustard oil before serving. Best enjoyed with steamed rice.