I could have stopped there, with just the thickened sauce with the jhinge. But I like the combination of shrimp with ridge gourd and although there's an entirely different dish (jhinge with 🦐), I went ahead and added (back) the gently+qucikly seared on both sides shrimp that were seasoned with salt+turmeric+dry red chile powder. I let the shrimp cook a bit more and mixed on to let the flavors meld for a couple of mins and et voila done with #Bengali #Cooking jhinge paturi (with 🦐)
#Food
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This sort of mustard+chilli+coconut paste (sometimes with ginger too) shows up a lot in #Bengali #cooking - even with fish. Less traditional is my use of a touch (tsp) of (white/shiro) #miso in the paste. I like the subtle depth (#umami ) it adds without changing the flavor. (Yes I do this with Bengali fish dishes too)

No sheel noda action in my Pittsburgh kitchen, I first used the suribachi to make the mustard paste (I also added a tsp of Colman's mustard powder to the paste as I strained it). Then to the mustard paste with some of the skins (most skins I got rid off after a couple of rounds in the suribachi - they tend to get bitter), I added 2 green chillis and a bit of (frozen) grated coconut (about a golf ball size) and blitzed in a blender.
Mustard+chilli+coconut = classic #Bengali #cooking combination