Shorshe Bata diye Uchche Bhaja (Bitter Gourd cooked in mustard paste - Bong style)

 

          Check out this Bong style recipe that has an unique combination of mustard paste and bitter gourd. This is my first try and it turned out real amazing and heavenly. So if you are a fan of bitter gourd, then this is a must try recipe. The addition of a paste made of mustard seeds, garlic and green chilies takes this dish to the next level. Garnish with coriander leaves and enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it. 

          Any bitter preparation made of bitter gourd or neem leaves 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. At times, bitter gourd is just fried on its own or along with potatoes or pumpkin depending on individual choice and availability. 

• 2 medium size bitter gourd, cut lengthwise, washed & drained
• 2 tbsp. mustard seeds, soaked for 15 minutes
• 4-5 garlic cloves
• 2-3 green chilies
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1/2 tsp. radhuni (celery seeds)
• 1 onion, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

 

          Grind the mustard seeds, garlic and green chilies with a pinch of salt into a smooth paste. Keep aside. 

          Marinate the bitter gourd with some salt and turmeric powder for 10-15 minutes. Then wash well and drain. 

          Heat 1 tbsp. oil and sauté the bitter gourd till light brown. Keep aside.

          Heat remaining oil and temper with nigella seeds and celery seeds. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Then add the fried bitter gourd, salt to taste, mustard paste and red chili powder. Sauté for 2 minutes and switch off the flame.

          Garnish with coriander leaves and serve with hot steamed rice. You may also try it with chapatti. 

Mourola Mach diye Uchche Bhaja (Small Fish Stir Fried with Bitter Gourd - Bong style)

 

               Check out this Bong style recipe that has an unique combination of Mourola Mach (Mola Carplet  - small size fresh river water fish) and bitter gourd. This is my first try and it turned out real amazing and heavenly. 

             If you are a fan of bitter gourd, then this is a must try recipe. The addition of fish just takes this dish to the next level. A drizzle of some ghee and a sprinkle of roasted cumin powder along with some chopped coriander leaves is divine. Enjoy it with hot steamed rice for a great comfort meal. 

               Mourala Mach are small fresh river water fish that is generally enjoyed when they are fried crisp, known as bhaja. It is a favorite Bengali fish fry recipe. They can be simple relished as it is or with hot steamed rice and a drizzle of some ghee. It is just heavenly. They are eaten whole along with the bones when they are fried crisp. 

               Mourala Mach can also be made into a thin gravy, can be stir fried with mixed veggies, can be steamed inside Pumpkin leaves or can be prepared in a tangy stew called Macher Tok. 

• 2 medium size bitter gourd, sliced
• 200 gms. mourala mach, cleaned and rinsed
• 3-4 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 garlic cloves, chopped 
• 2 green chilies, chopped
• 1/2 tsp. roasted cumin powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder and set aside for 5 minutes. 

          Heat 2 tbsp. oil in a pan / wok and stir fry the fish till light golden in colour. Keep aside.

          Heat remaining oil and temper with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the sliced bitter gourd, salt to taste and turmeric powder. Stir fry till they are tender and almost done.

          Then add the chopped garlic and green chilies, followed by the fried fish. Sauté for 2 minutes. 

          Switch off the flame and add the roasted cumin powder and ghee. Give it a stir and garnish with chopped coriander leaves. Serve with hot steamed rice. 

                       Marinate the fish with a pinch of salt & turmeric powder for 5 minutes. 

                       Heat 2 tbsp. oil & stir fry the fish till light golden in colour. Keep aside.

                           Heat remaining oil & temper with dry red chili and nigella seeds. 

                           

                           Sauté for a few seconds.

                      Add the bitter gourd, salt & turmeric powder. Stir fry till they are 

                        tender and almost done.

                                  Add the chopped garlic and green chilies, 

                                  followed by the fried fish. Sauté for 2 minutes. 

                     Switch off the flame & add roasted cumin powder & ghee. Give it a 

                        stir & garnish with chopped coriander leaves. 

                                  Serve with hot steamed rice. 

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.