Bengali Jhinge Narkol Chenchki Recipe β Stir-Fried Ridge Gourd with Coconut
Discover the vibrant flavors of Bengali cuisine with this Bengali Jhinge Narkol Chenchki, a traditional dry vegetable dish made from ridge gourd (known as Jhinge) and fresh coconut. This dish is an absolute favorite among Bengalis, and it effortlessly blends roasted masalas, mustard paste, and the earthy sweetness of coconut, creating a mouthwatering experience with every bite.
Jhinge (ridge gourd) is widely used in Bengali households, often appearing in dal (lentil soups) and fish curries. But here, it’s transformed into a delightful stir-fry that pairs beautifully with steamed rice and a side of Cholar Dal or Aloo Bhaja. Perfect for a weekend lunch, this simple yet satisfying recipe is sure to bring a taste of Bengali tradition to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 2, cut into dices |
| Fresh Coconut, grated | 1/4 cup |
| Green Chillies, split lengthwise | 4 |
| Kala Jeera (Black Cumin) | 1 teaspoon |
| Dry Red Chilli | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Sugar | 2 teaspoons |
| Mustard Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu), ground into a paste | 2 tablespoons |
| Cumin Powder (Jeera) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Instructions
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Preparation: Start by preparing all the ingredients so they are ready for cooking. Wash and dice the ridge gourd (jhinge), grate the coconut, split the green chillies, and ground the mustard seeds into a smooth paste using a little water.
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Roast the Coconut: In a kadai or wok, heat 2 tablespoons of mustard oil over medium heat. Add the grated coconut and roast it until it turns lightly golden brown. Once done, remove it from the pan and set aside.
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Prepare the Mustard Paste: If you haven’t already, grind the mustard seeds with a little water into a smooth paste using a pestle and mortar or a grinder.
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Temper the Spices: In the same pan, heat the mustard oil until it begins to smoke. Add 1 teaspoon of kala jeera (black cumin), 1 dried red chilli, and 1 bay leaf. Allow the spices to sizzle and release their aromas.
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Cook the Ridge Gourd: Add the diced ridge gourd pieces (jhinge) to the pan and stir-fry them on a low flame. Let the gourd soften and cook through for about 10-12 minutes, stirring occasionally. The jhinge will release moisture, so thereβs no need to add water at this stage.
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Season the Dish: Once the ridge gourd becomes tender, add salt, 1 teaspoon of turmeric powder, 2 teaspoons of sugar, the split green chillies, and 2 teaspoons of cumin powder. Stir well, ensuring that the spices coat the gourd evenly.
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Add Coconut and Mustard Paste: Stir-fry everything together on low heat for another 3-4 minutes. The jhinge will continue to release moisture, and the spices will meld beautifully. Finally, add the roasted coconut and the prepared mustard paste, mixing everything thoroughly.
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Final Adjustments: Check the salt and seasoning, and adjust to your taste if necessary.
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Serve: Your Bengali Jhinge Narkol Chenchki is now ready to serve. Pair this fragrant stir-fry with hot steamed rice, Cholar Dal, and crispy Aloo Bhaja for a warm, comforting meal.
Serving Suggestions
For an authentic Bengali meal experience, serve this dish alongside Cholar Dal (a traditional Bengali chickpea curry) and Aloo Bhaja (fried potatoes). This combination creates a perfect balance of flavors and textures that is sure to transport you to the heart of Bengal with each bite.
This dish is ideal for a relaxed weekend lunch, offering a wholesome, vegetarian meal that celebrates the vibrant and rich flavors of Bengali cuisine.
