CHICHINGE CHECHKI (STIR FRIED SNAKE GOURD)

'Chichinge Chechki' is a very delicious and authentic dry curry from Bengali cuisine. In Bengali snake gourd called by 'chechinge'. Snake gourd is a green vegetable, with is rarely used and I have very limited knowled of preparations of snake gourd. I saw this curry in one of my blogger friend's space, modified it a little according to my tastebuds. It is very tasty and healthy, through I used very less oil in it. Mustard, coconut, poppy seeds paste made this curry very flavourful and yummilicious!

INGREDIENTS:
4-5 Snake Gourds (chichinge)
1/2 Cup Grated Coconut (nariyel)
2 tsps Mustard Paste (sarshe bata)
2 tsps Poppy Seeds Paste (posto bata)
1 tsp Green Chilli Paste (hare mirch)
1/2 tsp Mustard Seeds (rai/sarshon)
A Pinch of Asafoetida (hing)
1/2 tsp Turmeric Powder (haldi)
1 tsp Sugar (sakkar/chini)
1-2 tbsps Oil (preferably mustard oil)
1/2 tbsp Clarified Butter (ghee)
Salt to taste (namak)

METHOD:

Lightly scrape the skin of snake gourds. With a sharp knife slit it, remove seeds. Wash and pat dry. Chop snake grourds finely. Set aside.

Heat oil in a wok. Add mustard seeds and asafoetida in it. When mustard seed splutters, add chopped snake gourd. Season with turmeric powder and salt.

Fold it for 2 minutes. You can see, snake gourd will release water this moment. So cover and cook it on medium low flame till snack gourd is almost tendered. Keep stirring inbetween.

Now add grated coconut, mustard paste, poppy seeds paste and green chilli paste in it. Mix well. Cover and cook for another 3-4 minutes on low heat.

Add sugar. Mix nicely for a minute. Remove from heat now.

Serve warm with steamed rice and dal and enjoy your lunch.
Recipe Courtesy: Recipe Junction