Jhinge’r Roshogolla! An elegant Bengali vegetable stew recipe for hot weather

Today’s recipe was shared on our community, Bong Eats Adda, by our long-time viewer Barsha Chakraborty. Barsha posted about this fascinating dish called “jhingar rosogolla” on Bong Eats Adda last year. So enchanting was the name, and so humorous her write-up, that we knew we had to try it. We loved not only how easy it was to make this, but also how light, milky, and perfect for summer the flavours were. So in October last year we reached out to Barsha to request permission to turn her recipe into a video. And we were delighted that she agreed! 🌟 Join Bong Eats Adda: https://www.bongeats.com/community/join 📝 Already a member? Read Barsha's post in our community: https://bongeats.circle.so/c/request-... Jhinga (or, jhingey) is a type of spongy gourd that is best eaten in summer, which, let’s face it, is most of the year if your habitat is the plains of Bengal. Jhinge’s best quality is that it soaks up flavours, and becomes succulent and juicy. This recipe, as Barsha explains in the video, was named Jhinge’r Roshogolla by Barsha’s grandfather for three reasons. Aside from the tongue-in-cheek humour, the name alludes to how both the ridge gourd and the lentil fritters swell and soak up the sauce just as a roshogolla soaks up syrup. Even the visual of the jhinge and the fritters simmering in the pale stew has a resemblance to how roshogolla look when they are being vigorously boiled in a milky white syrup. Lastly, this recipe has no chillies, or anything remotely hot—in fact it is quite mild, creamy and sweet. This too is a reason why her grandfather chose to call it jhinge’r roshogolla. Call it what you will but there is no denying that this recipe is delicious, especially on a hot day. It is supposed to be served as the first course and at room temperature (not hot) just like shukto. In fact, this is very much in the spirit of a shukto—the absence of chillies, the milky light texture, the mild bitterness of the fenugreek seeds, the ginger, the lentil fritters—all clues points to this being a shukto. Or at least, no one would bat an eye if you called this jhinge’r shukto instead of jhinge’r roshogolla, but where is the fun in that? ______________________________________________ 📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST https://www.bongeats.com/recipe/jhing... ______________________________________________ 🎥 RELATED VIDEOS 🎬 Peper shukto:    • Pepe’r Shukto—a delicious, mildly bitter, ...   🎬 Jhinger jhal:    • Jhinge’r Jhal—Bengali Jhinge Recipe—Bengal...   ______________________________________________ 🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳 https://www.bongeats.com/kitchen/tools 🎶 MUSIC "Priyo Phuchkawala" © Bong Eats, composed by @Bemanan Music 🎧 GET THE ALBUM (© for listening only) https://kit.co/bongeats/music-album-q... 👨🏽‍🍳 Cooking Bong Eats recipes? 👩🏽‍🍳 📸SHOW US YOUR PHOTOS on Instagram @bongeats, or follow us on Twitter @bongeats | Facebook @bongeats.