Ucche Kumro - Bitter melon with pumpkin
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Published: >December 19, 2013Yield: 4 servings | Prep time: >00:10 | Cook time: 00:10 | Total time: 00:20
2 dry whole red chilies
Sorshe/Mustard seeds, 1 teaspoon
Halud/Turmeric, 1/2 teaspoon
Salt to taste
Mustard oil 2 tbsp
Wash well vegetables and keep bittermelon in a bowl of water for 5 minutes.
Cut bittermelon in to half moon shape and pumpkin in to small flat square shape. Keep both in separate bowls.
Mix turmeric and salt with sliced bittermelon. Keep aside for another 5 to 6 minutes. It will make bittermelon soft to cook more quickly.
After the resting period discard the water which released from the bittermelon.
Now take a pan, heat the oil until it smokes. Add broken red chilies, mustard seeds to the hot oil and wait for mustard seeds splutter.
Fry bittermelon well for 5 to 6 minutes then add pumpkin. Give a good stir, cover the pan, and simmer until done.
After another 5 minutes check if both vegetables are done well, stir carefully as pumpkin will become mashy.
Uchhe kumro fry is now ready to be served.
- You can replace kumro or pumpkin with begun or brinjal, both goes well with bittermelon and both are well known Bengali bitter taste dishes.
- In the month of Phalgun – Chaitra (Basanta or Spring), Bengali people used to cook ritually a sabji for the daytime meal an overripe brinjal fry (which has dark seeds) with karela, neem leaves or gima shaak which is believed to be an natural antidote of the varicella virus or chicken pox infection.