This is a beloved recipe in my household, specially during the summer. When we are suffering from the scorching heat with its share of high level of humidity and the last thing that come to the mind is to spending time in the kitchen. But I have to cook something for my family, right? So this bittergourd and brinjal fry or Uchche Begun Bhaja comes to the rescue. I love to have it with some ghee and plain hot steamed rice whereas hubby man loves it with some rice and green chili. Though, in bengal it is customary not to have bittergourd with green chili. However, as the proverb says. ‘Ap ruchi khana’ means eat as per yoru likings and don’t listen to others.
Ingredients for Uchche Begun Bhaja
- Brinjal – 1
- Ucche or bittergourd – 3
- Salt and turmeric – as required
- Sugar – a pinch
- Mustard oil for cooking
How to make Uchche Begun Bhaja
Chop the brinjal into bite size pieces and sprinkle salt and turmeric. Let it get soaked. Cit the bittergourd into half and discard the seeds. Then chop them in to the half mooned shape.
Heat oil jn a pan and fey the brinjal. The brinjal will initially soak all the oil and once it is fried, will start releasing the tbe oil.
You can see the oil as it is coming out of brinjal. Remove from heat and keep aside.
Now in the same pan, add the bitter grours with a pinch of salt and turmeric. Fry for a minute.
Sprinke one or teo tsp of water and cook witb the lid on over low flame. This will ensure that the bittergourd is well cooked.
Once all the water is soaked and bittergourd is well cooked, transfer back the fried brinjal to the pan. Mix well.
Fry for 3-4 minutes till everything is well incorporated. Sprinkle the sugar and adjust the salt.
Serve with plain rice.