Doodh Jhinge Curry Recipe is the Ridge Gourds Cooked In Milk and tempered with mustard seeds, flavoured with ginger and spiked with spicy green chillies. Ridge gourd peel that is not used in this recipe can later be used to prepare Ridge Gourd Peel Chutney instead of discarding it. Ridge Gourd (Turai/ Peerkangai), Milk, Ginger, Green Chillies, Dry Red Chillies, Mustard seeds (Rai/ Kadugu), Mustard oil, Ghee, Sugar, Salt 500 grams Ridge Gourd (Turai/ Peerkangai) , peeled & finely chopped 200 ml Milk 2 inch Ginger , grated 4 Green Chillies , slit 2 Dry Red Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 teaspoons Mustard oil 1 teaspoon Ghee 2 teaspoon Sugar Salt , to taste 10 20 To begin making Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk), peel the ridge gourds, cut into half, and then chop well.In a kadai, heat oil, once the oil is hot, add mustard seeds and allow them to crackle.Immediately add the whole dry red chillies and saute for a few more seconds.Add in the chopped ridge gourd. Mix well to combine.Now add sugar and mix – this helps in retaining the color of the vegetable.Add salt and ginger paste. Saute for a minute and cover and cook on a medium heat till the vegetable is cooked and the moisture is all dried up. You can stir the vegetables a couple of times to help it cook evenly.Meanwhile, add a pinch of besan to the bowl of milk and stir well. This helps in keeping the milk from curdling.Once the ridge gourd is cooked, add green chillies to the kadai and slowly add milk. stir well to combine and bring the Doodh Jhinge Curry to a brisk boil.Reduce the flame and continue to cook for about 5-7 minutes to allow the curry to thicken to the desired consistency. Check that the sugar and salt and adjust to suit your taste, add a dollop of ghee and turn off the heat.Transfer Doodh Jhinge Curry to a bowl and serve.Serve Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk) with Gehun Bhajra Thepla Recipe or Phulkas along with Dry Chole Recipe (Dry Masala Chickpeas) for dinner or pack away for lunch box.