Jhinga Shrimp Jhol

Remove skin of Luffa Gourd and Chop into 1/4″ pieces

Chop Gourd and Onion – Note Gourd will start to brown upon cutting. That is perfectly normal, so keep chopped gourd in a bowl with cold water until you are ready to cook

Clean and de-vein Shrimp

Sautee Onions over Medium Heat

Add Ginger Garlic Paste, Turmeric, Salt, Red Chili Powder, and Paprika

Mix Onions and Spices, and Sautee for a minute over Medium Heat

Add Shrimp

Mix Shrimp and Cook for about 4 to 5 minutes over Medium Heat

Add Luffa Gourd to Pot

Mix and Continue to Cook for about 6 to 7 Minutes over Medium High Heat with Pot Covered

Luffa Shrimp Jhol

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 2


  • 1 Tbsp. Olive Oil
  • 1 Medium Onion (Diced)
  • 1 Tbsp. Ginger Garlic Paste
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Turmeric
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Paprika
  • 24 Medium/Large Sized Shrimp (about 1 Cup, de-veined with shell removed)
  • 2 Luffa Gourds A.K.A. Chinese Okra (Peeled and Diced in 1/4" thick pieces)
  • 1/4 Tsp. Black, Red, and White Peppercorns (Optional)


  1. In a Medium Pot, over Medium Heat, add Olive Oil, Onions, and Sautee for a Minute
  2. Add Ginger Garlic Paste, Salt, Turmeric, Red Chili Powder, Paprika and Mix, then Sautee for a Minute
  3. Add Shrimp and Sautee for about 4 to 5 Minutes over Medium Heat
  4. Add Luffa Gourd to Pot, Mix, and Turn Heat to Medium High Heat, Add Optional Peppecorns, Cover Pot and Continue to Cook for about 6 to 7 Minutes, stiring Pot once or twice
  5. Gourd and Shrimp should be fully cooked after 6 to 7 minutes, so Turn off Heat and Serve with White Rice

I like to serve this dish in a bowl with White Rice.

Jhinga is the Bengali name for Luffa Gourd which is also known as Chinese Okra.

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