Aloo Ucche Jhal, or Bengali Aloo Karela, 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 ucche r jhal is a vegan, gluten-free, dairy-free, and nut-free recipe.

This aloo korolar torkari 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 they boost our immune system, help reduce bad cholesterol, and improve vision and skin health.

Shorshe diye aloo ucche jhal recipe ingredients

• Ucche (Karela/Bitter Melons)
• Potatoes
• Panchforon (Bengali five spice mix)
• Mustard Oil
• Powdered Spices like Turmeric Powder & Red Chili Powder
• Salt & Sugar

Instructions for Aloo Ucche Jhal recipe in Bengali style

• Heat the oil in a pressure cooker.
• Add panch phoron and let it splutter on medium heat.
• Then add the sliced bitter gourd and potatoes. Mix everything.
• Add the turmeric powder, red chilli powder, salt & sugar, and mix well. Add the water.
• Now fasten the lid of the pressure cooker and allow 2-3 whistles.
• Allow the pressure cooker to depressurise on its own. Once done, open the lid to check. The veggies should be cooked properly.
• Adjust the consistency of the gravy. If it’s too runny, let some evaporate by cooking it on high heat.

Serving suggestion

In summer, every Bengali lunch meal comprises one bitter side dish that must be consumed initially. Ucche or korola is the most popular vegetable on the menu. This korolar torkari is another popular side dish in Bengali cuisine when served with rice and dal.

Often, uchhe and korola (karela) are used interchangeably, but both belong to the same species. Ucche is smaller in size and way more bitter in taste than korola.

Another very popular dish with uchhe/korola is Ucche 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.

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Aloo Uchhe Jhal Recipe

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

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.

Course: Side Dish

Cuisine: Bengali

Keyword: Bengali Vegetarian Recipes, Bitter Gourd Recipes, Gluten Free Recipes, Karela Recipes, Vegan Recipes

Servings: 2 people

Calories: 289 kcal

Author: Priyanka

Ingredients

• 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

Instructions

1. Heat the oil in pressure cooker.

2. Add panchforon and let it splutter on medium heat.

3. Then add the sliced bitter gourd and potatoes. Mix everything together.

4. Add the turmeric powder, red chilli powder, salt & sugar, and mix well. Add the water.

5. Now fasten the lid of the pressure cooker and allow 2-3 whistles.

6. Allow the pressure cooker to depresurize on its own. Once done, open the lid to check. The veggies should be cooked properly.

7. Adjust the consistency of the gravy. If its too runny, let some evaporate by cooking it on high heat.

8. Serve with rice.

Recipe Notes