Chichinga with Chingri – Sautéed Snake Gourd with Shrimp
Bangladeshi Chichinga Chingri Bhaji
We all have dishes that evoke memories—of a loved one, a time, or a place. For me Chichinga is one of those dishes. It’s one of the most soothing, homey, and comforting vegetable dishes I know. When we think of comfort foods we often picture brothy soups, rice dishes, or mashed potatoes—not sautéed vegetables. But when cooked right Chichinga offers that same sense of comfort. Tender and mild with a vibrant green color, it soothes the eyes, the soul, and the palate.
What is it?
Chichinga (pronounced chee-ching-aah) is a type of gourd or squash from the pumpkin family. I love the alliteration of the Bengali name. But its English name? Snake Gourd—a rather unappealing name for something so comforting! For years I never understood the connection, since it doesn’t look like a snake. Then one day in the Jackson Heights area of NYC, I saw a huge pile of them at a store. Suddenly, it struck me: the twisting, curling shapes were oddly Medusa-like. (While growing up in Bangladesh I used to have a deep interest in Greek mythology, devouring all the info on the clans of gods and goddesses from my dad’s books. Medusa was a fearsome but beautiful female creature with a head covered in living snakes instead of hair). But aside from that moment, I rarely see any resemblance to snakes.
These vegetables are long, slender, and a bit twisty, with a beautiful green skin marked by white vertical stripes. The pale green flesh inside holds an inner chamber of seeds wrapped in soft white pods. If you pull apart the pods you’ll find flat seeds with wavy, serrated edges. It’s an intriguing vegetable in every way.
How to choose a chichinga
Growing up in Bangladesh, we ate Chichinga regularly. My mom loved it. Toward the end of her life when she was battling cancer in New York, one of her few requests was Chichinga. Thankfully it’s readily available year-round in many Bangladeshi stores in Jackson Heights.
When she first asked me to cook it, my mom gave me detailed instructions on how to pick the right ones—a lesson I learned the hard way! Choosing the right ones makes all the difference between a delicious dish and a disappointing one.
Here’s what to look for:
- Choose smaller, slimmer, paler ones. These are young, tender, and slightly sweet.
- Avoid the larger, thicker, darker green ones with pronounced stripes. These are older and tend to be fibrous, stringy, and somewhat bitter.
If you can’t find fresh chichinga in your area, you could order frozen ones online. They come pre-sliced in packets. This recipe will work well with other types of squash as well, for example zucchini (although chichinga is softer and creamier in texture than zucchini).
How to Prepare Chichinga
My mom also showed me the best way to cut these vegetables. Once you know the technique, it’s easy:
- Peel the skin.
- Slice it vertically down the middle.
- Scoop out the seeds with a spoon.
- Slice horizontally into small strips.
After that, it’s a simple sauté with onions, ginger, garlic, and turmeric. In Bangladesh, we often cook Chichinga with shrimp, potatoes, or even scrambled eggs (which is delicious).
A Dish Imbued with Love
Once I learned to cook Chichinga, I made it regularly for my mom. Even during her chemo cycles when her taste would fade, she still enjoyed it. Now that she’s been gone for many years I still continue to make it. I cook a batch that lasts a few days, pairing it with rice, dal, and whatever protein I have that week.
It’s a quick and easy dish, and the end result is a vibrant green that’s a pleasure to look at. The taste? Tender, mild, almost creamy, and utterly delicious. But more than that, it’s a dish filled with love. Preparing and cooking it brings back vivid memories of my sweet mom—so full of love and life. That’s what makes this dish especially comforting for me.
Chichinga with Chingri – Bangladeshi Sauteed Snake Gourd with Shrimp
YIELD: about 1.5 cups cooked Chichinga
INGREDIENTS
- 3 long Chichingas (yields about 4 cups of uncooked slices)
- 1/2 cup sliced shallots or onion
- 1 tablespoon minced garlic
- 1 teaspoon chopped ginger
- 3 tablespoons oil
- 10-12 shrimp (if you want this vegan/vegetarian, leave out the shrimp)
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 2 whole Bird’s Eye green chilies
- Chopped cilantro leaves for garnish
METHOD
- Rinse the chichinga, then peel and discard the skin.
- Taking a sharp knife, slice the chichinga in half lengthwise.
- Scoop out seeds with a spoon and discard.
- Cut across the chichinga halves horizontally to get 1/4 inch slices.
- Put the slices in a bowl, sprinkle with salt and turmeric powder, mix well.
- Peel, rinse, and pat dry shrimp. Add to another bowl, sprinkle with 1/2 teaspoon chili powder.
- Heat wok or pan on medium heat and add 3 tablespoon oil.
- When hot, add garlic and ginger and stir fry for about 30 seconds.
- Add sliced shallots and sauté till soft.
- When done, add shrimp and fry on each side for about 2 minutes. Remove shrimp from heat (leave the shallots).
- Add sliced chichinga, stir to mix well. Cover and cook on medium heat, stirring from time to time.
- After 5 minutes, add 1/4 cup water, 2 whole green chilies, stir, cover and cook. If chichinga is getting dry again but not soft yet, add another 1/4 water, stir, cover and cook till soft. It’ll take 15-20 minutes approximately to soften. Add back the shrimp. Add chopped cilantro, taste for salt and add if necessary, serve.
