Aloo Uchhe Jhal or Bengali Aloo Karela recipe is a summer staple in most Bengali households. Slices of korola (karela or Bitter Melon) and potatoes are cooked together with some panchphoron (Bengali five spice mix) and served at the beginning of the meal with some rice.
This aloo uchhe r jhal is a vegan, gluten-free, dairy-free and nut-free recipe.
This uchhe sabji is an easy cook recipe cooked in a pressure cooker and is an excellent immunity boosting dish. Bitter Melons or karela are known to be good for the body as it boosts our immune system, helps reduce bad cholesterol, improves vision and skin health.
In summers, every Bengali lunch meal comprises of one bitter side dish, that has to be consumed at the very beginning. Uchhe or korola is the most popular vegetable to be included in the menu. This korlar torkari is another popular side dish in Bengali cuisine.
Often uchhe and korola (karela) are used interchangeably, but both belong to the same species. Uchhe is smaller in size and way more bitter in taste than korola.
Another very popular dish with uchhe/korola is Uchhe Bhaja, or simply put Karela Fry. It’s a simple stir-fry recipe where slices of bitter melons are fried in oil with some salt and turmeric powder, till they turn crispy.
How to make Aloo Uchhe Jhal – Ingredients list
- Uchhe (Karela/Bitter Melons)
- Potatoes
- Panchforon (Bengali five spice mix)
- Mustard Oil
- Powdered Spices like Turmeric Powder & Red Chili Powder
- Salt & Sugar
Step-by-step instructions for this Aloo Uchhe Jhal recipe in Bengali style
Aloo Uchhe Jhal or Bengali Aloo Karela recipe is a summer staple in most Bengali households. Slices of korola (karela or Bitter Melon) and potatoes are cooked together with some panchphoron (Bengali five spice mix) and served at the beginning of the meal with some rice.
- 2 Bitter Gourd Karela/Korola/Uchhe
- 2 Potatoes Medium
- ½ tsp Panchforon
- Salt to Taste
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Sugar
- 4 tbsp Water
- 2 tbsp Mustard Oil
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Heat the oil in pressure cooker.
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Add panchforon and let it splutter on medium heat.
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Then add the sliced bitter gourd and potatoes. Mix everything together.
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Add the turmeric powder, red chilli powder, salt & sugar, and mix well. Add the water.
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Now fasten the lid of the pressure cooker and allow 2-3 whistles.
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Allow the pressure cooker to depresurize on its own. Once done, open the lid to check. The veggies should be cooked properly.
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Adjust the consistency of the gravy. If its too runny, let some evaporate by cooking it on high heat.
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Serve with rice.
Looking for more Bengali vegetarian Recipes? Check these out.
- Aloo Phulkopir Dalna – Bengali Cauliflower Curry
- Phulkopi Roast – Bengali Cauliflower Roast
- Enchor er Korma – Bengali Jackfruit Curry
- Chana’r Dalna – Paneer Kofta Curry
- Palongshak-Mulo r Ghonto – Bengali Spinach-Radish Curry
- Kumro Chechki – Bengali Pumpkin Fry
- Anaj diye Jhal er Jhol – Bengali Vegetable Stew
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