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Wednesday, April 24, 2013

Chichinge Chingri (Snake Gourd with Shrimp)



This is one of those things which I make when my husband is not around. He feels it’s waste of shrimp and will only pick the shrimps out and eat them and not touch the vegetables. However, me and my daughter love this kind of traditional Bengali food with rice for lunch.


  • 2- 3 snake gourds
  • 10 – 12 medium sized prawns deveined and cleaned
  • 1 medium onion finely chopped
  • 1/2 cup freshly grated coconut (I used frozen one)
  • 2 – 3 green chilies slit lengthwise
  • 1tsp. kalonji (Nigella Seeds)
  • 1tsp. turmeric powder
  • 1tsp. sugar
  • Salt to taste
  • 3 – 4 tsp. mustard oil


Wash snake gourds and scrape off the skin. Slice them into thin half moons.

Rub prawns with salt and half of the turmeric powder and keep aside for10 minutes.

Heat oil in a pan and fry the prawns till they turn pink. Remove and reserve them for later use. We want to retain the flavor of the prawns so temper the same oil with kalonji and green chilies. When they stop sizzling add chopped onion to it and fry on very low heat till they turn really soft. Now add grated coconut and fry it along with the onion on low flame till you get a nice aroma of fried coconut. It will take about 2 – 3 minutes.

Add chopped snake gourd followed by turmeric powder, salt and sugar. Mix everything well and cook them covered on low heat till the vegetable turns soft. Snake gourd will release enough water, so you really don’t have to add any. Throw the fried prawns in and cook them together for another 3 – 4 minutes. Remove and serve with hot rice.   

1 comment:

Anonymous said...

lovely post.incidentally this is my favourite dish.