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A classic Bengali side dish where thinly sliced bitter gourd is fried to a perfect crisp. Its distinct bitter flavor is a beloved part of a traditional Bengali meal, often served with dal and rice.
Prepare the bitter gourd
In a bowl, toss the sliced bitter gourd with salt and turmeric powder. Let it sit for 5-10 minutes. This helps draw out some moisture and allows the seasonings to penetrate.
Fry the bitter gourd
Remove the fried uchhe from the pan using a slotted spoon, allowing excess oil to drain. Serve hot as a side with rice and dal.
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A classic Bengali side dish where thinly sliced bitter gourd is fried to a perfect crisp. Its distinct bitter flavor is a beloved part of a traditional Bengali meal, often served with dal and rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 137.37 calories per serving with 0.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add one medium potato, thinly sliced. Fry the potatoes until almost cooked, then add the bitter gourd and fry together until both are crisp. The potato adds a familiar, milder flavor.
To make it faster, use a mandoline slicer for perfectly thin slices. You can also skip the 5-10 minute resting time after marination if you're short on time.
For a lower-oil version, toss the marinated slices with 1 tablespoon of oil and air fry at 180°C (350°F) for 10-12 minutes, shaking the basket halfway through, until crisp.