Roasted Delicata and Bitter Melon Relish (Kumro Korolar Bhorta)
You 
say karela, and I say korola and they both wince when you bring it in! Yes, that is essentially the story of our household. The bitter melon is called karela in Hindi and Korola in Bengali. My husband I (we speak Hindi and Bengali, respectively). Then there are our two children who will not partake this roasted Delicata and Bitter Melon Relish. No matter what you call it! Delicata and Bitter Melon relish is an acquired taste. In fact, translating itself is an acquired taste. The Bengali name is Kumro Korola Bhorta.
While Kumro is pumpkin, in my house it is any winter squash, usually Delicata Why Delicata? Elementary Watson, that is what we grow and grow to perfection in our backyard, aka the Curry garden.As for Bhorta, this is Bengali for anything mashed up with mustard oil, chilies and cilantro and anything else that you think is delicious. So now that I have set the stage for this recipe. If you can call it a recipe, I mean it is a feeling, let us move forward.
The bitter melon is an an acquired taste but a much loved vegetable for those who have learnt to appreciate its unique taste. It is very good for you and actually counteracts diabetes. Which, if you are a Bengali like me is just as well. We have an incurable sweet tooth but are also very fond of the bitter melon. In this particular Bhortha, the bitter counteracts the naturally sweet taste of roasted squash.
I meant to post this recipe earlier in the week, but life got in the way. This is the bitter pre-curser much like myrrh, I promise to post sweetness before the week is over. Anyway, I feel like rotten mom of the year because I had promised the kids a small Christmas tree and by the time I got to the store all the little ones had gone. It is actually a rather solemn Christmas because we cannot do much by way of food because of my daughter’s bug which is actually beginning to worry me now.
What exactly is a Bhortha
A mashed vegetable medley is called a Bhortha in Bengali, not different from a Bhartha, on the North Indian table. The difference is in the seasoning. This style of making a Bhortha and with a few less seasonings makha is uniquely Bengali. It is the quickest way we treat all things starchy. Mash in the veget mustard oil, green chilies and cilantro and red onions. Now roasting a squash, as I do with Delicata is non traditional. But, it works! The bitter melon, cuts the sweetness, resulting in a magical balanced taste. In the event you do not have Bitter Melon around, use a bitter green – Broccoli Rabe and Kale if you must are good candidates.
The rest of the dish just sort of happens. Serve this with its usual cohort of Bengali Red Lentils and you will have a classic, comforting Bengali meal.
Ps. I make this with roasted Broccoli Raab almost as often as I do this with Bitter Melon. So find your own balance to the luscious sweetness of seasonal squash and we will be in business.
A simple Bengali recipe, pairing bitter melon with winter squash and roasting the squash in this variation to enhance the flavors.
Ingredients
- 1 medium sized delicata squash
- 1 medium sized bitter melon or 1/2 pound or 3/4 cup chopped broccoli raab
- 1 small red onion, cut into a very fine dice
- 1 green chili minced
- 4 tablespoons mustard oil
- 1/2 teaspoon salt
- 1/2 teaspoon prepared commercial mustard (Such as a dijon variety)
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon red pepper flakes
- Coarsely ground black pepper to garnish
Instructions
- Pre-heat the oven to 350 degrees.
- Cut the squash in half and scoop out the seeds and place on a baking sheet and bake for 30 minutes.
- Cut the bittermelon into wedges and boil in some water for 20 minutes.
- Cool the squash and scoop out the flesh and place in a mixing bowl.
- Remove the central seeds from the bitter melon and place in a food process and process until finely chopped.
- Mash the bitter melon with the squash.
- Mix in red onion, green chili, mustard oil, salt, commercial mustard, cilantro and red pepper flakes and mix well.
- Place in a bowl and garnish with black pepper and serve with the meal or store and use as a relish as desired.