Naa jwng Jinka Wngkhree is a Bodo delicacy. Jinka can be seen grown in almost all the homesteads of Bodo villages during Spring season. It is a delicious wngkhree, my personal favourite too.
Hence, even living in a city couldn't deter me from growing this vegetable on my terrace vegetable patch. Here are a few pictures of my terrace garden growing Jinka.
Common name: Ridge Gourd
Bodo name: Jinka
Assamese name: Jika
Hindi name: Torai
Scientific name: Luffa acutangula
Some Bodo Terminologies:
1. Naa: Fish
2. Naa Kursa: Fish Kuria Labeo
3. Wngkhree: Curry
4. jwng: with
Naa Kursa is probably the most favourite fish of the Bodos. Jinka and Naa Kursa is definitely a wonderful combination and turns out very tasty.
Ingredients:
1. Naa Kursa 2, cut into pieces
2. Jinka 3, cut into thumb size pieces
3. Potatoes 2, cubed (opptional)
4. Onion 1, make a paste
5. Ginger paste 1 tsp
6. Garlic paste 1 tsp
7. Green Chilli paste to taste or Red Chilli powder
(I used Red Chilli powder for this curry)
8. Salt to taste
9. Turmeric
10. Mustard oil
11. Fresh Coriander leaves for garnishing
(couldn't garnish as I didn't have Fresh Coriander for this wngkhree)
Method:
Fry the pieces of fish smeared with Salt and Turmeric. Keep aside.
Heat oil, add Onion paste and saute for a few seconds on medium flame. Add Jinka, Potato, salt, Turmeric, Chilli and stir fry for a few more seconds. Cover and cook on low heat stirring occasionally.
Add Ginger, Garlic paste and stir well. Cover and cook again. Jink will give out some amount of moisture which will make the vegetables tender in the mean time.
When water dries up and Jika is dissolved, add 3 to 4 cups of warm water. Cover and cook.
Add the fried pieces of fish cover and cook again.
Check salt. Gravy shouldn't be too watery nor too thick.
Naa jwng Jinka Wngkhree is ready to serve.
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