Narkel Chingri Diye Chichinga

Snake gourd recipe with prawn and coconut/Narkel chingri diye chichinga

It’s a simple, quick, and healthy recipe; of course delicious also. In this Narkel chingri diye chichinga recipe, a stir-fried snake gourd is cooked with fresh coconut and fresh medium-sized prawns with a very small amount of oil. In my other Snake Gourd Recipe, I used tiny coconut pieces, but here I used coconut paste, which is the perfect combination of the prawns. As in this recipe, no spices and very little oil are used, you can very well add this snake gourd recipe to your diet chart.

Equipment used

1. Blender
2. Serving plate spatula mixing bowl
3. Wok/Kadai/frying pan

Ingredients

1. Snake gourd/chichinga-2(medium size)/300 gm
2. Coconut-1/4^th
3. Prawns-150gm
4. Ginger-1/2 inch
5. Green chillies4
6. Nigella seeds/Kalo jire/kalonji-1 tbsp
7. Turmeric powder-1 tbsp
8. Sugar-1/2 tbsp
9. Salt to taste

Preparation of Narkel Chingri Diye Chichinga

Wash and cut the snake gourd into medium pieces

Wash and clean the prawn, rub with salt and turmeric powder and keep it for half an hour to marinate.

Cut the coconut into medium pieces.

Take a blender; add the coconut pieces, and add ginger and 2 green chilies.

Make a smooth paste of coconut.

Heat oil in a pan

Add the marinated prawns to fry both sides, it will take 3-4 minutes, do not over fry them.

In the same oil add nigella seeds

Then add 2 green chilies, and let them temper

Add the snake gourd pieces and stir them for a minute

Add sugar

Then add salt and sauté them

Now cover the lid and allow them to cook for 2-3 minutes in simmering to release the water.

Open the cover and add the coconut paste

Sauté them and again cover the lid and allow them to cook with the coconut for 4-5 minutes.

Now separate the prawns head ( which will be used in another recipe)

Add the prawns and stir them.

Stir them till they become dry. Transfer them to a serving plate and enjoy.

Narkel Chingri Diye Chichinga

It’sa simple, quick and healthy recipe; of course delicious also. In this Narkelchingri diye chichinga recipe, stir fried snake gourd is cooked with freshcoconut and fresh medium sized prawns with very small amount of oil.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• blender
• A kadai or a fry pan
• Serving plate
• Spatula

Ingredients

  

• 300 gm Snakegourd/chichinga
• 1/4 fresh coconut
• 150 gm Medium size prawn
• 1/2 inch ginger
• 4 green chili
• 1/2 tbsp  Nigella seeds/kalo jire/kalonji
• 1  turmeric powder
• salt
• 1/2 tbsp sugar

Instructions

 

• Wash and cut the snake gourd in medium pieces
• Wash and clean the prawn, rub with salt and turmeric powderand keep it for half an hour to marinate.
• Cut the coconut into medium pieces.
• Take a blender; add the coconut pieces, add ginger and 2green chilies.
• Make a smooth paste of coconut.
• Heat oil in a pan
• Add the marinated prawns to fry both sides, it will take 3-4minutes, do not over fry them.
• In the same oil add nigella seeds
• Then add 2 green chilies, let them temper
• Add the snake gourd pieces and stir them for a minute
• Add sugar
• Then add salt and sauté them
• Now cover the lid and allow them to cook for 2-3 minutes insimmer to release the water.
• Open the cover and add the coconut paste
• Sauté them and again cover the lid and allow them to cookwith the coconut for 4-5 minutes.
• Now separate the prawns head ( which will be used in otherrecipe)
• Add the prawns and stir them.
• Stir them till they become dry. Transfer them to servingplate and enjoy.

Video