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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.
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 137.49 calories per serving with 0.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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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.
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