Ucche Aloo Bhaja is mostly a show starter, the huge Bengali platter being a great show. The ‘Teto Bhaja’ is a part of the traditionality of the authentic Bengali delicacy.
As kids we never used to like the bitterness but growing up, we understood the importance of the dish. It is healthy and basically works by increasing the salivation thereby increasing the appetite.
This is a simple stir fry with just a hint of basic spices to it. Speaking of the health benefits, there is a list of it. If you do not really like it, at least give it a try and take in all its benefits that are hidden in the bitterness. However, this recipe will be a tasty treat.
Let us quickly dive into the list of ingredients and follow the procedure to make it.
Ucche Aloo Bhaja Recipe (Bengali-Style Potato Bitter Gourd Fry)
- 1 Induction Cooktop
- 1 Kadhai
- 2 Uchche bitter gourd
- 1 Potato medium
- 1 pinch Kaalo jeera kalonji/nigella seeds
- 1 Dried Red Chili
- ½ tsp Black pepper powder optional
- ½ tsp Turmeric powder
- Salt to taste
- Mustard oil
Prepare the potato and bitter gourds
- First, wash the potato and the bitter gourds really well.
- Peel the potatoes and cut into wedges. After that give one cut from the middle of the wedges to reduce them in size.
- Next, cut off both ends of the Uchche. Slice the Uchche and cut them from the middle of the slices. (you can keep the seeds or discard them).
Add the spices
- Now, take a kadhai or a frying pan and pour some mustard oil.
- On medium flame, let the oil heat until it smokes a little.
- Put the kaalo jeere and let it splatter. Then add the dried red chili (break it from the middle).
Add the potato
- Stir them for a few seconds and then put in the potatoes.
- Combine all of them and cover the kadhai with a lid.
- Keep it covered for 5 minutes and stir occasionally.
- After 5 minutes, take the lid off and add salt to taste.
- Mix all the ingredients and cover it again for 3 minutes.
Add the bitter gourd or Ucche
- Next, add the Ucche to the kadhai. Combine them nicely.
- Add in the turmeric powder and combine again.
- Let them cook well. This should take around 4-6 minutes. keep the flame on medium.
- Stir and check if the potatoes are cooked. Add some salt if needed.
- When you feel that everything is cooked, lower the flame and add the black pepper powder.
- Mix well and turn off the flame.
- Keep for covered for a minute and then transfer them to a plate.
That’s it! The dish is done and ready to be relished. Serve it with steamed rice and take the taste of every bite. It has a certain earthy and bitter taste to it and is a great palette cleanser, to begin with your authentic Bengali Thali.
Make it at home in no time and eat it in your lunch. Prepare with love and share the recipe with all if you like it. Enjoy!
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