Uchhe Shorshe | Korola Shorshe | Karela Recipe

Uchhe Shorshe or Shorshe Korola is a Bengali name where uchhe or korola stands for karela or bitter gourd and shorshe means mustard. Hence, it refers bitter gourd cooked in mustard paste.

Karela or Bitter gourd is a nightmare for almost every child and hence a Mom’s toughest challenge is to make their children eat it. Even I am a die heart Bitter Gourd hater and I know many of you are on the same side with me.

Bengalis celebrate a day called as Chaitra Sankranti, the last day of Bengali Calendar year. On that day, it is compulsory to eat Bitter Gourd, Neem leaves, Paat shaak and few other bitter greens.

I still remember my childhood days, on how my mom used to prepare various korola recipe, especially recipe for karela fry, karela recipe without onion and I used to swallow bitter gourd with water. My mom used to scold me and always tried hard to explain me the goodness of Bitter Gourd. Today, I can understand her struggle with me because now I have myself become a mother and want to make my daughter eat all healthy and beneficial green vegetables.

Uchhe shorshe or Shorshe Karola is a very quick recipe and gets cooked within half an hour excluding the soaking time of Bitter Gourds. To prepare this simple niramish recipe, I mean Bengali veg recipe, we require very limited and minimal ingredients.

Karela or Bitter gourd is one of the healthiest green melon and it plays an important role in Indian cuisine. Many authentic veg dishes are prepared with this bitter melon and Achari Karela, Bharwa Karela, Aloo Korola Bhaja are few more finest examples of bitter gourd recipe. Uchhe shorshe is also included in this list.

Shorshe Korola recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting information about the healthy melon and the recipe.

Health benefits of Bitter Melon

What kind of Mustard seeds to be used in this recipe?

Normally, two types of Mustard seeds are used in cooking, yellow and black. Black mustards have strong pungent flavour as compared to yellow mustard seeds. Yellow seeds have mild flavour.

Note: Sometimes few black mustard seeds are bitter in taste.

In this recipe, I have used yellow mustard seeds for paste. Most of the people uses yellow mustard seeds for this preparation.

How to make Uchhe Shorshe | Korola Shorshe?

In this bitter melon recipe, first, I have soaked the sliced Bitter Gourd in salted water for half an hour. It does not completely remove the bitterness of bitter gourd but reduces it to some extent.

I always experiment with the ingredients to reduce the bitterness of Bitter Gourd. In this recipe, I have used raw mangoes which goes amazingly well with the recipe. The tanginess of raw mangoes beautifully balances the bitter taste of the bitter gourds.

I have not used any other spice other than Mustard paste and green chillies for the recipe. I have soaked yellow Mustard seeds in water for 10-15 minutes and then made a smooth paste of it. Pure Mustard seeds paste goes awesome with the recipe and smells divine.

In this Karela recipe, I have used green chillies to give a spicy kick to the dish. I have added small amount of sugar too to balance the taste of the dish.

Ingredients:

• 2 large Bitter Gourds, deseeded and medium sliced
• 1 large raw Mango, peeled, destoned and diced
• 2 green Chillies
• 2 and ½ tablespoons Yellow mustard seeds
• ¾ teaspoon Turmeric powder
• 2-3 tablespoons Sugar (can vary according to taste preference)
• Salt to taste
• ½ cup Water for the gravy
• Mustard oil to cook

1. Soak the sliced Bitter Gourd in salted water for half an hour.
   

2. Drain the water and keep them aside.
   

3. On the other hand, put the Mustard seeds and a little water into a jar of mixer grinder.
   

4. Grind them for a minute and make a smooth paste of it.
   

5. Add Oil into the pan and let the oil become hot.
   

6. Put the flame in low and add the Bitter gourd slices, green Chillies into the pan. Give a nice stir.
   

7. Cover the pan and cook them for 5-6 minutes. Stir in between.
8. Add Salt, Turmeric powder and mix them nicely.
   

9. Cook the Bitter Gourd in medium flame for another 2-3 minutes.
10. Add raw Mangoes and mix them nicely.
    

11. Cover the pan and cook them for 2-3 minutes in low flame until the vegetables become tender.
12. Add the Mustard paste (Step 4) and stir them thoroughly.
    

13. Cover the pan and cook them in low flame for 2-3 minutes.
14. Mix the masala thoroughly and add water.
15. Put the flame in high until the gravy is simmered.
16. Add Sugar and give a nice mix.
    

17. Switch off the flame and put the pan down.

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