Friday, 11 April 2014

Alu Begun Bori Diye Tangra Machher Jhol


Eggplant:1,medium,cut into pieces along the long axis

Potato:2,small,cut into pieces along the long axis

Onion paste:1,meddium


Bori(Matar dal):4-6,large

Tangra fish:4,medium (250 grams)

Ginger-garlic paste:1 tsp

Mustard paste:1/2 tsp

Panch phoron(Bengali 5 spices): 1tsp

Turmeric powder 

Kashmiri red chilli powder 1/2 tsp or more

Cumin-coriander powder:1 pinch each

Salt to taste

Sugar 1/2 tsp

Coriander leaves 2 tablespon ( chopped)(optional)(I didnt use,as not available in my kitchen :( )

Green chillies:2, sliced

Mustard oil 5-6 tbsp or more


Clean the tangra fish thoroughly and rub with turmeric and salt.

Add mustard oil in a pan and fry the tangra fish and keep it aside.

In the remaining oil temper with paanch phoron and shallow fry eggplant and potato pieces;keep them aside.

Fry onion paste & chopped tomato.

Add ginger-garlic paste when tomato becomes soft.
 add turmeric powder, Kashmiri red chilli powder, cumin-coriander powder and saut√© for 2-3 mintues. 

Add the potato,brinjal,tangra fish, salt , sugar and water. 
Mix well and cook on a low flame with the lid on for 10 mintues. 

Check if the potatoes and brinjal are done. 

Garnish with coriander leaves and chilles and serve with steamed rice.

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