Ucchhe Kumro Chechki (Bitter Gourd with Squash)

Ucche Kumro Chechki is a delightful Bengali recipe that celebrates the beauty of simplicity and the flavors of humble ingredients. The two star ingredients- ucche (bitter gourd) and kumro (pumpkin) transforms this vegetarian dish into a delicious and flavorful delight that will make you fall in love with this underrated vegetable. The bitterness of the gourd is beautifully balanced with the sweetness of pumpkin, creating a harmonious fusion of flavors. The delightful texture of the pumpkin complements the bitter gourd beautifully.The simple dish is elevated with a subtle blend of Bengali spices, including panch phoron (see Panch Mishali Torkari, turmeric, and chili powder, which add depth and complexity to the overall taste. The cooking process involves sautéing the bitter gourd and pumpkin in a fragrant mixture of spices, creating a mouthwatering aroma that wafts through the air. The vegetables are cooked until tender yet retaining their texture, resulting in a dish that is both visually appealing and satisfying to the palate. Be prepared to be pleasantly surprised by the symphony of flavors that awaits. This vegetarian dish which is a true celebration of flavors and textures—a dish that showcases the versatility of vegetables and the culinary prowess of Bengali cuisine. Ucche Kumro Chechki is an absolute must-try. It adds a unique touch to any meal, infusing it with the vibrant flavors of Bengal. Enjoy this as a side dish with steamed rice or as an accompaniment to a traditional Bengali meal @sarchakra

PREP TIME: 10 mins

COOK TIME: 20 mins

YIELDS: Serves 3-4

Ingredients

Squash 2 cups, cubed
Bitter Gourd 1 large, cut into thin rings
Cassava 1, cubed
Fenugreek seeds 1 tsp
Nigella seeds ½ tsp
Cumin seeds 1 tsp
Fennel seeds ½ tsp
Mustard seeds 1 tsp
Ginger 1 tbsp, grated
Whole red chili 2, broken
Mustard oil 2 tbsp
Green chilies 2
Salt to taste
Turmeric 1 tbsp

Method

Soak the cut bitter gourd in water for 10 mins. Drain and keep aside.
Heat mustard oil in a pan. Temper red chilies and fenugreek seeds. Cook for a few seconds till aromatic.
Add the bitter gourd slices and mustard seeds. Cook for a couple of minutes till lightly golden.
Add the cumin seeds, fennel seeds, mustard seeds and nigella seeds. Let it splutter for a few seconds.
Add cassava cubes. Cook for 2-3 minutes or so.
Next add the squash cubes along with salt, turmeric, red chili powder and ginger. Add in whole green chilies.
Cook covered in low heat till done. Serve with basmati rice.

Notes

Soak the cut bitter gourd before cooking. This reduces its bitterness and mellows out the intense flavor, making it more palatable.

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