Pur Bhora Ucche
Tender bitter gourds stuffed with a savory, spiced peanut filling for a delightful Bengali delicacy.
👩🍳 Process
Boil water in a pot, add some salt, and once boiling, add the 4 bitter gourds. ▶ 1:42 5 min · medium-high
Dry roast the raw peanuts in a pan until dark spots appear. Let them cool, peel off the skin, and crush/grind them. ▶ 2:06 3 min · medium
Take the boiled bitter gourds, make a single lengthwise slit on each, and scoop out the seeds inside using a spoon or knife. ▶ 2:27
Heat mustard oil in a pan. Lower the heat, add cumin seeds, and once they splutter, add the hing (asafoetida). ▶ 4:01 low
Add chopped onions and sauté until they turn translucent and lightly golden. ▶ 4:56 medium
Add ginger and garlic pastes. Cook together with the onions until the raw aroma disappears. ▶ 5:09 medium
Add coriander powder, red chili powder, turmeric powder, salt, and sugar. Sauté the spices nicely for a few minutes. ▶ 5:30
Add the grated coconut and the crushed roasted peanuts. Mix and stir everything together. ▶ 6:41
Add the amchur powder and chopped coriander leaves. Cook and stir until the filling is dry and well combined. ▶ 6:56
Carefully stuff the prepared filling into the hollowed-out bitter gourds, pressing firmly to pack it in. ▶ 7:16
Heat white oil in a pan and place the stuffed bitter gourds with the stuffed side facing up. Fry the bottom first, then gently flip and cook all sides until golden-brown and crispy. ▶ 8:28 10 min · medium-low
