Uchche Bhaja (Bitter Gourd Stir Fry - Bong style)

           This bitter preparation is a delicacy on a Bengali platter and is quite popular among most  Bengalis. It is had at the beginning of any meal as it is considered to cleanse the system. It is just fried on its own or along with potatoes depending on individual choice and availability. Add kasundi paste to the end product if a more pungent flavour is desired. Serve with ghee and hot steamed rice.

  

• 2-3 medium size bitter gourd, chopped finely
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
• 1-2 whole dry red chilies, broken into two
• 3 tbsp. mustard oil
• 1 tsp. garlic, chopped (opt)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasundi  (mustard paste) / ghee 
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with whole dry red chilies and panch phoron. After it stops spluttering, add the chopped garlic and sauté for a few seconds. 

          Now add the chopped bitter gourd, salt and turmeric powder. Cover and cook on a low flame till it is tender. (this will take some time, so be patient).

          Keep stirring at intervals. When done, add the kasundi and stir well to combine. Switch off the flame. 

          Add coriander leaves and give it a toss. Serve with hot steamed rice and ghee. 

                     Heat oil & temper with whole dry red chilies & panch phoron. Then add
                     chopped garlic & sauté for a few seconds. 

                       Add the chopped bitter gourd, salt and turmeric powder. 

                     Cover & cook on low flame till tender. Keep stirring at intervals.

                      When done, add the kasundi and stir well to combine.

                        Switch off flame. Add coriander leaves and give it a toss. 

                               Serve with hot steamed rice and ghee.