When I cooked Prawn Pulao (see here), the heads had been separated and used to make the stock for the Pulao. With stock used up, the heads had been put away in the fridge for later use. While this dish had been cooked so many days ago, to be precise, many months back, this was simply lazing in my collection of pictures.
At last it is going to see the light of the Internet…isn’t it true that this is no longer closed in a dark space but going to show its face from where to where, God knows.Bengalis love chechki and it is a side dish in the main course mainly during lunch.
Getting back to my preparation:
2 Potatoes, 1 brinjal/eggplant (medium size), 3-4 green chillies slit and about 150 gms pumpkin.
Dice the vegetables into bite pieces.
As the prawn heads had been cooked earlier, no worry for that. If fresh prawn heads are used, wash and then boil them in water for about 5-7 minutes.
With about a tbsp. of oil in a kadhai/wok, when it is hot, add the slit green chillies and 1 ½ tsp. of panch phoron.
Next add all the vegetables, stir a couple of times, cover and cook. Reduce the flame to let the vegetables cook over a mild fire.
In-between stir the vegetables now and then.
Cook for 4-5 minutes and then add some haldi powder, salt to taste, a pinch of sugar (optional) and red chilli powder as per taste.
Mix well and cook till the water released from the brinjal/eggplant and the pumpkin starts drying up. Add the prawn heads and mix well and cook over high flame till the water dries up totally.
The Chechki is ready to be served.
It is simple and easy to cook and also tastes very good. Without spending much time and effort the dish is ready.
A comfort dish everyone can enjoy. Vegetarians can cook the veggie combo and also add some more vegetables that can combine well in the group and then relish.
This Chechki can also partner with hot Rotis just out of the tawa.
© gouri guha 2014