Chichinga Bhaji with Potato and Shrimp (চিচিঙ্গা ভাজি আলু ও চিংড়ি মাছ দিয়ে) is a traditional Bengali vegetable stir fry that celebrates the beauty of simple home cooking. Known as snake gourd in English, Chichinga is a slender, mild-flavored vegetable widely enjoyed in Bengali kitchens for its light texture and cooling qualities. When cooked with potatoes and small shrimp (chingri mach), it transforms into a savory and satisfying side dish that’s both comforting and nourishing.

This authentic Bengali snake gourd recipe is a staple in many households, especially during the summer months when chichinga is in season. The dish is lightly spiced, cooked in mustard oil for that distinct Bengali aroma, and balanced with the sweetness of shrimp and the earthiness of potatoes. It’s a beautiful example of how Bengali cooking uses minimal ingredients to create deeply flavorful meals.

Chichinga Bhaji with Shrimp is perfect for those who prefer light, healthy meals that don’t compromise on taste. The combination of vegetables and protein makes it wholesome, while its quick preparation time fits easily into busy schedules. Served with plain white rice or roti, this humble dish brings warmth and nostalgia to the table—just like a taste of home.

Whether you’re a Bengali food lover, a seafood enthusiast, or someone exploring regional Indian cuisine, this Chichinga Bhaji with Potato and Shrimp recipe is a must-try. It’s simple, delicious, and full of traditional flavors that connect you to the heart of Bengal’s everyday cooking.

Health Tips:

• Chichinga (snake gourd) is rich in fiber and low in calories, making it excellent for digestion and weight management.
• It’s known for its cooling properties, which help the body stay hydrated in hot weather.
• Shrimp provides a good source of lean protein, iron, and omega-3 fatty acids that support heart and brain health.
• Cooking with mustard oil not only adds authentic flavor but also delivers healthy fats that may help improve cholesterol levels.
• Pair this dish with steamed brown rice or whole wheat roti for a balanced, nutrient-rich meal.

Chichinga Bhaji with Potato and Shrimp | Bengali Snake Gourd Stir Fry Recipe | Healthy Bengali Vegetable Dish

Recipe by Shaira SharminCourse: Blog, Vegetables Recipe

A classic Bengali comfort dish, Chichinga Bhaji with Potato and Shrimp combines the tender flavor of snake gourd with golden potatoes and juicy prawns. Light, nutritious, and full of homely taste, this traditional recipe is perfect for everyday meals and pairs beautifully with steamed rice.

Ingredients

• Cooking oil – 2 tablespoons
  Shrimp (big or medium) – 5 to 6 pieces, cleaned and deveined
  Onion – ½ cup, finely sliced
  Salt – to taste
  Tomato – 1, sliced
  Turmeric powder – ½ teaspoon
  Red chili powder – ½ teaspoon
  Ginger and garlic paste – ½ teaspoon
  Snake gourd (Chichinga) – 250 grams, thinly sliced
  Potato – 1 medium, cut into thin strips

Directions

• First, take two snake gourds (about 250 grams). Peel them nicely and slice them thin.
  Take one potato, peel it, and cut it into thin slices as well.
  Clean six or seven large shrimps. You can also use small shrimp if you prefer for this curry.
  Chop the onion, tomato, and coriander leaves and set them aside.
  Now it’s time to cook.
  Place a pan on the stove and keep the flame on low heat.
  Add cooking oil (you may use any oil—olive oil or soybean oil works well).
  Add the shrimp first and fry them on both sides until light golden.
  Sprinkle a small amount of salt and stir well.
  Next, add the onion (about ½ cup chopped). Fry for about five minutes until it becomes soft and light brown.
  Add ginger and garlic paste (1 teaspoon). Stir well until the oil separates and the aroma comes out.
  Now add the snake gourd slices and then the potato. Mix everything gently.
  Cover the pan with a lid and cook on a low flame.
  Do not add any water. The vegetables will release their own moisture and cook naturally.
  After about 15 minutes, remove the lid and check if everything is cooked well.
  Finally, add the tomato slices and garnish with fresh coriander leaves. Mix gently and turn off the heat.
  Your delicious Chichinga Bhaji with Potato and Shrimp is ready to serve. It tastes best with plain steamed rice.

Notes

• Cooking Notes & Tips:
  Use fresh shrimp for the best flavor. If using frozen prawns, defrost and pat them dry before cooking.
  Always cook in mustard oil for the authentic Bengali aroma and taste. Heat it well before adding any ingredients to remove bitterness.
  Don’t overcook the chichinga—it should remain soft yet slightly firm to hold its texture.
  A pinch of turmeric adds color and enhances the shrimp flavor beautifully.
  For a vegetarian version, skip the shrimp and add more potatoes or a handful of roasted peanuts for texture.