Uchhe aloo bhaja
Uchhe aloo bhaja, from above
VegVeganWest Bengal

Uchhe aloo bhaja

Thin bitter gourd and potato, fried crisp. The first bite of a Bengali lunch.

25 minTime
2 gProtein each
mildSpice
Bitter first2 chapters · 1 min read

Make it your way

Grandma's wayBitter, crisp, and first on the plate.
The original
118kcalsame
2 gproteinsame
3 gfibresame
25minutessame

Uchhe aloo bhaja, the Bengali starter.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bitter gourd (bitter melon)2 medium, thinly sliced
Potato2 medium, thin matchsticks
Turmeric (ground turmeric)½ tsp
Saltto taste
Mustard oil2 tbsp
Nigella seedsa pinch of kalonji

Method

4 steps
  1. 1Toss the bitter gourd and potato with turmeric and salt. Rest 10 minutes.
  2. 2Heat mustard oil until smoking, add kalonji, then the potatoes.
  3. 3Add the bitter gourd and fry on medium, stirring, until both are crisp and brown.
  4. 4Serve right away with rice and a spoon of ghee.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Uchhe aloo bhaja: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Macher jhol40 min
With a main Chingri malai curry40 min
To drink Lebu cha6 min
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