The bottle gourd peel fry (chenchki)
The bottle gourd peel fry (chenchki)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, the bottle gourd peel fry (chenchki). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

The bottle gourd peel fry (chenchki) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. The bottle gourd peel fry (chenchki) is something which I have loved my whole life.

Massive Selection of Personalised Gifts For Your Loved Ones ABOUT Bottle Gourd Peel Fry. My mother in law's simple recipe. Everytime you make bottlegourd curry, use the peels also. Put them to use in this awesome stir fry dish.

To get started with this particular recipe, we have to prepare a few ingredients. You can have the bottle gourd peel fry (chenchki) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make The bottle gourd peel fry (chenchki):
  1. Get 200 gram Lauki chilka -
  2. Take 1 Green chilli ( chopped)
  3. Prepare 1 Onion ( chopped)
  4. Get 1/8teaspoon nygella seeds (Kalaunji )
  5. Prepare 1/2 teaspoon cumin seeds (Jeera )
  6. Get 1/2 teaspoon turmeric(haldi) powder
  7. Prepare 1/2 teaspoon coriander (dhaniya ) powder
  8. Take 1/4 teaspoon Garam masala
  9. Make ready to taste Salt
  10. Make ready as needed Oil

Lau Er Khosa Bhaja Recipe which is also called as Bottle Gourd Peel Stir Fry is an authentic side dish in Bengali households. For this dish we need to peel the bottle gourd thicker than usual. Then we sliced it very thin, and fry it with potato slices and spices. The peels of bottle gourd are firm when raw, and delicious when you cook them with some sugar.

Instructions to make The bottle gourd peel fry (chenchki):
  1. Finely long chop the Lauki chilka in 1&1/2 thin strips.
  2. Take oil in kadhai. Heat in medium flame for a minute. Add kalaunji, Jeera, Dhaniya, half powder and stir for 30 secs.
  3. Then add the chopped onions and stir fry for 2 mins. Now add the chopped green chilli & lauki strips. And mix well stir fry for 3 mins.
  4. Now add salt, garam masala, and fry on medium flame for 3-5 mins. Then cover the kadhai and cook it on low flame for 5 mins. Stir occassionally.
  5. Whenit turns slightly golden brown switch off the flame.
  6. This chenchki can be eaten with butter roti or plain rice

Then we sliced it very thin, and fry it with potato slices and spices. The peels of bottle gourd are firm when raw, and delicious when you cook them with some sugar. The sugar permeates the peel and gives it a delicious flavour. Most households in India make a bottle gourd curry every alternate week, if not every week. An average-sized bottle gourd can yield two cups of peels which are mostly thrown away into the bin.

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