To begin making the Bengali Jhinge Narkol Chenchki Recipe, first prepare all the ingredients and keep them ready to cook.

Heat oil in a kadai over medium heat; add grated coconut and roast until lightly browned. Keep aside.

Make a paste of the mustard by grinding it with a little water. Pestle and Mortar works well for grinding in small quantities. 

In the heat mustard oil to smoking point, add kala jeera, bay leaf and dried red chilli. After chilli is well roasted, add in jhinge pieces. 

Stir fry jhinge pieces in low flame until it is soft and cooked through,  Once it is soft stir in the salt, turmeric powder, sugar, green chilies and cumin powder.

Stir fry all ingredients in low flame, jhinge will release water and hence there is no need to add any additional water. 

After jhinge is well cooked add roasted coconut, the mustard seed paste and stir to cook for another 3 to 4 minutes.

Once done, check the salt and seasonings and adjust to suit your taste.

Serve the Bengali Jhinge Narkol Chenchki along with hot Steamed Rice, Cholar Dal and Aloo Bhaja for a warm comforting weekend lunch.