Ucche Chorchori – Ucche Aloo Begun Chorchori Sorshe Bata Diye

Name: Uchche Chorchori Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 small bitter gourds; 2 small brinjals; 1 medium potato; 2 tbsp oil; 1 tbsp +1 tsp mustard oil; 1 tbsp mustard paste; ½ tsp poppy seeds paste; 1 ¼ panch phodon; 1 green chilli (slit); ½ tsp salt; ¼ tsp turmeric; 2 cups water

Ucche Chorchori is a Bengali niramish dish made with bitter gourd, brinjal and potatoes cooked in a mustard paste. The bitterness of Ucche is countered by the sweetness of brinjal, the blandness of potatoes and the fiery spiciness of mustard paste. You have to acquire a taste for bitter gourd – a very much under-rated vegetable that’s packed with amazing nutrients.

Chorchori is a unique and versatile vegetable dish, found primarily in Bengali cuisine. Typical vegetables used for chorchori are potatoes, brinjals, spinach, pumpkin, cauliflower, broad beans, pumpkin, karela, etc

Health Benefits of Bitter Gourd

Bitter gourd, the star ingredient of Ucche Chorchori, is known for its numerous health benefits:

Helps regulate blood sugar levels
Rich in vitamins C and A
High in dietary fiber
Contains antioxidants that fight free radicals
May help in weight loss
Supports digestive health

Any diet plan is incomplete without karela or bitter gourd.

Ucche Chorchori Recipe:

This vegetarian delight is a perfect blend of bitter, spicy, and tangy flavors that dance on your taste buds. As a staple in Bengali cuisine, Ucche Chorchori is not only delicious but also packed with nutrients.

Those who like eating bitter melon, this recipe is right up your alley. I love ucche in any form – fried, boiled or curried. This Bengali chorchori recipe is a simple and healthy side dish with rice.

Firstly, soak a tablespoon of mustard seeds in water for about 10 minutes. Also soak ½ tsp of poppy seeds in warm water for 10 minutes. Drain the mustard seeds and poppy seeds and grind them to a paste separately (or together) and keep aside.
Wash the karelas, cut the ends and slice them lengthwise. Wash and vertically slit the brinjals and keep them immersed in salt water. Also wash, peel and slice the potatoes vertically and immerse them in water.

Next heat 2 tbsp. of oil and put in the sliced potato. Lightly sauté it for 1 minute, till it gets a little colour and then remove into a bowl.

Next add the brinjal slices and sauté for a minute and remove.

Lastly add the karela slices to the pan and sauté for 1-2 minutes and then remove.

Next add 1 tbsp. of mustard oil to the pan and temper with Bengali five-spice mix or panch phodon and 1 slit green chilli. Sauté for 30 seconds.

Now add the sautéed vegetables and mix well.

Sprinkle ¼ tsp of turmeric powder and ½ tsp of salt and combine well.

Then mix in 1 tbsp of mustard paste.

Sauté the vegetables for 30 seconds so that they are well coated with the mustard sauce.

Add 2 cups of water and mix all the ingredients well.

Cover with a lid and cook for 10 minutes over medium heat, till the veggies are almost done.

Then stir in ½ tsp of poppy seeds paste and cook for a further 5 minutes till the curry is almost dry.

Finally, drizzle 1 tsp of mustard oil on top and remove from heat.

Serve Ucche Chorchori with white rice and plain masoor dal.

If you are searching for more ucche recipes, then do try out Bitter Melon And Capsicum.

Ucche Chorchori Serving Suggestions

Ucche Chorchori pairs wonderfully with:

Steamed white rice
Dal (lentil soup)
As a side dish with fish or meat curries

Variations of Ucche Chorchori

While the classic Ucche Chorchori is a treat in itself, there are several variations you can try:

Ucche Diye Macher Jhol: For non-vegetarians, try adding fish to your Ucche Chorchori for a protein-packed meal.
Ucche Pumpkin Chorchori: Combine bitter gourd with pumpkin for a unique sweet and bitter taste combination.

Tips for Perfect Ucche Chorchori

To reduce bitterness, soak the bitter gourd slices in salt water for 15-20 minutes before cooking.
Use mustard oil for an authentic Bengali flavor.
Adjust the amount of mustard paste according to your taste preference.
Don’t overcook the vegetables to maintain their nutritional value and texture.
For a drier version, cook uncovered for the last few minutes to evaporate excess moisture.

Bengali Aloo Begun Uchchhey Chorchori:

Uchche Chorchori Recipe

While Bengalis typically have a sweet tooth, they also have a taste for bitter food. A traditional Bengali meal will almost always start with some bitter dish. Uchche or bitter gourd is a staple on the weekly menu at home. Uchche Aloo Begun is a dry preparation of Karela, Alu and Brinjals, cooked with minimal spices.

Course Lunch, Side Dish

Cuisine Bengali

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 317kcal

Author Shil

Ingredients

5 small bitter gourds
2 small brinjals
1 medium potato
2 tbsp oil
1 tbsp +1 tsp mustard oil
1 tbsp mustard paste
½ tsp poppy seeds paste
1 ¼ panch phodon
1 green chilli slit
½ tsp salt
¼ tsp turmeric
2 cups water

Instructions

To make Ucche Begun Chorchori, firstly soak mustard and poppy seeds separately in water for 10 minutes and then grind to a paste. Keep aside.
Wash and slit the karelas and brinjals lengthwise. Also wash peel and slice the potato vertically.
Heat some oil in a kadai and lightly fry the potatoes, brinjals and karelas and keep aside.
Next add some mustard oil to the pan and season with paanch phodon and a slit green chilli.
Then add the sautéed ucche aloo begun and saute for 30 seconds.
Now add the ground mustard paste and mix well.
Pour two cups of water and stir all the vegetable well.
Cover and cook over medium heat for 10 minutes.
Then mix in the poppy seeds paste and simmer for a further five minutes, till the vegetables are cooked through and the dish is almost dry. Poopy seeds pastes really enhances the flavour of this uchchhey chorchori.
Drizzle some mustard oil on top of the chorchori and remove.
Serve Ucche Begun Chorchori with hot rice or roti.

Notes

To reduce the bitterness of bitter gourds, sprinkle some salt over the karela slices and leave aside for about 10 minutes, till the water comes out. Then squeeze lightly, drain the water and rinse the karelas well. Place the slices in a colander for later use.