Bengali Jhinge Narkol Chenchki Recipe - Stir Fried Ridge Gourd With Coconut
The Bengali Jhinge Narkol Chenchki Recipe is a traditional Bengali dry vegetable sabzi made from ridge gourd that is tossed in a delicious blend of roasted masalas, mustard paste and coconut. Jhinge (Ridge gourd) is very common among Bengalis. Jhinge is used in fish curries and in dals as well.
Ingredients
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2 Ridge Gourd (Turai/ Peerkangai)
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cut into dices
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1/4 cup Fresh coconut
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grated
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4 Green Chillies
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spit lengthwise
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1 teaspoon Kala jeera
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1 Dry Red Chilli
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1 Bay leaf (tej patta)
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2 teaspoon Sugar
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2 tablespoon Mustard oil
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2 tablespoon Mustard seeds (Rai/ Kadugu)
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ground into a smooth paste
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2 teaspoon Cumin powder (Jeera)
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1 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
Instructions
Step 1
To begin making the Bengali Jhinge Narkol Chenchki Recipe, first prepare all the ingredients and keep them ready to cook
Step 2
Heat oil in a kadai over medium heat; add grated coconut and roast until lightly browned
Step 3
Keep aside
Step 4
Make a paste of the mustard by grinding it with a little water
Step 5
Pestle and Mortar works well for grinding in small quantities
Step 6
In the heat mustard oil to smoking point, add kala jeera, bay leaf and dried red chilli
Step 7
After chilli is well roasted, add in jhinge pieces
Step 8
Stir fry jhinge pieces in low flame until it is soft and cooked through, Once it is soft stir in the salt, turmeric powder, sugar, green chilies and cumin powder
Step 9
Stir fry all ingredients in low flame, jhinge will release water and hence there is no need to add any additional water
Step 10
After jhinge is well cooked add roasted coconut, the mustard seed paste and stir to cook for another 3 to 4 minutes
Step 11
Once done, check the salt and seasonings and adjust to suit your taste
Step 12
Serve the Bengali Jhinge Narkol Chenchki along with hot Steamed Rice, Cholar Dal and Aloo Bhaja for a warm comforting weekend lunch