Narkel diye Chichingey chhenchki( Snake gourd dry curry with coconut in bengali style)

Like any other cuisine, Bengali cuisine has also different styles of cooking with different names, like dalna, charchari, chhenchki, Ghanto, jhol, jhal, kalia, Dam amd many many more. I have explained them also in my different posts. If you follow my posts, then you know it.

Today's dish is cooked in Chhenchki style, which means one or more varieties of vegetables are chopped and seasoned with either Panch-phoron or mustard seed or Black cumin seed and just salt and turmeric powder are added to taste. The result, spiceless, less-oil, helathy vegetable dish to relish with piping hot rice. The same way you can make this dish with radish to make bengali Mulo Chhenchki. I have prepared it with Snake gourd or Chichingey, as we call it in 'bengali". I ahve added freshly grated coconut to add-in some extra flavour. This vegetable tastes awesome with coconut, but you can make this dish even without the coconut.

Do you know the health benefits of this wonderful Vegetable? Consume this now, during summer season, as  it is very much beneficial for this season.

• Snake gourd is very high in water satisfied and has a cooling effect on the body, hence this summer vegetable that nature provides in such a timely behavior helps in handling the summer heat. 
• Because of its high water substance, snake gourd is low in calories, fat-free but filling, and great to restrain in weight-loss menus.
• Snake gourd also contains a lot of fiber which can help maintain your digestive region healthy. The fiber is also helpful for those with diabetes.
• Snake gourd is a good resource of minerals like magnesium, calcium, and phosphorus. 
• Snake gourd helps inspire the production of body fluids, relieving dryness. 
• Snakegourd-leaf juice has also been found to be useful in treating palpitations (irregular heartbeat).

You Need : 
Snake gourd/Chicingey : 1 or 2(chopped)
Black Mustard seed : 1/2 tsp.(for seasoning) + 2 tsp. (for paste)

Green Chilli : 1 to 2(as per your tol. level)
Freshly grated coconut : 1/2 cup or more
Oil : 1 tblsp.
Turmeric powder : 1 tsp.
Salt to taste
Sugar : a pinch

How To :

• First scrape the skin of snake gourd lightly with the back side of a knife. Cut and remove the seeds, then chop finely. Keep aside.
• Make a fine paste of 2 tsp. mustard seed and green chillies. Keep aside.
• Heat oil in a pan, season with mustard seed, then seeds crackle, add chopped vegetable. Season with salt and turmeric powder. Stir for about 2 minutes. Snake gourd will release some water at this moment. Cover with a lid and in low flame let it cook, if needed, add very little water to cook the vegetable. 
• When veges are almost cooked, add mustard paste and freshly grated coconut into the vegetable. Mix well everything and in low flame lt it cook some more. Add a pinch of sugar lastly to adjust the taste. Seson with salt as per your taste. 
• Snack gourd or Chichingey chhenchki is ready to serve with piping hot white rice.

 Cooking Tips

• Pick snakegourd that looks fresh, green, and feels soft but firm when pressed.
• Cook snake gourd with the peel. Tender snake gourds don't have any seeds, but slightly mature ones do; remove the seeds for a better taste. Check for bitterness if the snakegourd is mature.