These recipes really highlight the amazing versatility of our diverse cuisine, transforming something as basic as uchhe into extraordinary dishes!
Bitter gourd, known as uchche in Bengali, isn't your average veggie—it's got a bold, bitter flavour that Bengali cuisine really celebrates. They say "the bitter, the better!" because it's not just about taste; it's about health too. Bengalis have been using uchche for ages, starting meals with it to cleanse the palate and diving into dishes like crispy uchche bhaja or hearty uchche chorchori. It's not just food; it's tradition, packed with history and goodness. So, if you're curious about trying something new, why not give these traditional Bengali uchche recipes a shot?
Uchhe bhaja, a simple yet delicious dish, starts with slicing bitter gourd into thin rounds and soaking them in water for 10 minutes. Once your mustard oil is hot and smoking, fry the slices on high heat for about two minutes until they're crispy and golden brown. Lower the heat and fry a bit longer until they turn dark brown. Then, add in your spices—salt, turmeric, and red chilli powder—mix well, and cook until the spices blend in nicely. Remember to serve it hot right away with some rice and lentils for a satisfying meal
Uchcher Dal is truly a fascinating fusion of bitter gourd and moong dal, bursting with flavours and nutrients. Start by giving the moong dal a quick dry roast until it's lightly golden, then pressure cook it along with tender bottle gourd pieces. Meanwhile, heat up a pan and sauté the bitter gourd until it caramelizes beautifully, adding a rich, nutty flavor. In the same pan, crackle some mustard seeds, toss in grated ginger, and slit green chillies for a spicy kick. Combine the cooked dal and bottle gourd, mix in the fried bitter gourd pieces, and let everything simmer together with water and salt until it's perfectly blended. Finish with a drizzle of ghee for that extra touch of indulgence. Serve hot with steamed rice, and savour the wholesome goodness of this nutritious dish!
Uchche kumro bhaja is like a tasty dance of bitter gourd and pumpkin in a sizzling pan. First, you slice up the bitter gourd and pumpkin into long strips. Heat up some mustard oil until it's really hot, then toss in mustard seeds and dried red chilies for that extra kick. Fry up the bitter gourd until it gets a nice light brown colour, then add in the pumpkin, turmeric, salt, and a touch of sugar to balance out the flavors. Let it all cook until the veggies are beautifully browned and tender. It's a fantastic dish to start a meal with, especially when you've got a plate of rice to go along with it!
Uchhe chorchori blends the distinct bitterness of bitter gourd with hearty potatoes in a medley of flavors. Start by soaking mustard and poppy seeds, then grind them with green chillies into a paste. Heat mustard oil until smoking, add panch phoron and dried red chillies, and lightly fry potatoes before introducing bitter gourd and turmeric. Sauté until fragrant, then add water and cook until the vegetables are tender. Season with salt and mix in the mustard-poppy seed paste, letting it meld with the dish. Serve hot alongside rice for a comforting meal that captures the essence of Bengali cuisine.
If you've got an adventurous palate, then this recipe is for you! Uchche Chapor Ghonto is a special treat featuring bitter gourd and dal fritters. Start by preparing dal fritters—mix dal batter with turmeric and salt, fry until dry, then shape into flat pieces. Fry these fritters until golden and set them aside. In the same pan, fry thinly sliced potatoes and bitter gourd until they're lightly browned. Add ginger paste, water, and the dal fritters, letting everything absorb the flavors. Finally, stir in the mustard-poppy seed paste and cook until it's all well combined. Serve up this unique dish with some fluffy rice and enjoy!
Uchhe is the bitter beauty of Bengali cuisine! Who knew bitterness could be so delicious? Give these recipes a shot and let uchhe work its magic at your dinner table!
