Jhinge Kumro PaTuri

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 500 g - Jhighe (Tori)
  • 250 g - Red pumpkin
  • 2 - Onions, very finely sliced
  • 1 tsp - Turmeric paste
  • 1/4 tsp - chilli paste
  • 2.5 tsp - Mustard paste
  • 4 - green chillies, chopped fine
  • 1/2 - coconut, grated
  • Salt to taste
  • 1/4 cup or 60 g - Mustard oil
  • 6 - Banana leaves, cut to size for iron tawa

How to Make Jhinge Kumro PaTuri

  • Peel the Jhinge and cut fine.
  • Add half a tsp salt and leave for a while.
  • With the addition of salt, the Jhinge will give out water.
  • Squeeze this out and keep aside.
  • Peel and cut the pumpkin into strips.
  • In a bowl, mix together the two vegetables and all the other ingredients.
  • Be cautious when adding salt because both the Jhinge and pumpkin reduce considerably when cooked.
  • Place the banana leaves cross-wise on the tawa and set this on the fire over medium heat.
  • Pour the vegetable mixture on to the banana leaves and cook, increasing heat towards end of cooking time until vegetables are cooked and oil comes to the surface.
  • Turn vegetables over once during cooking and smoothen over with the back of a spoon.