Ingredients:
Laal shaak(Red Amaranth):2 cups
Egg plant:1 cup,cut into cubes
Small fish:10-12 pieces,I used Mourola
Lentil dumplings(Bori):1/2 cup
Chopped green chilli:1-2
Chopped garlic:1 tsp
Kasundi:1 tsp
Poppy seeds:1/2 tsp
Turmeric:1/4 tsp
Salt to taste
Sugar:1 tsp
Mustard oil:4 tbsp
Method:
Rub the egg plant cubes with salt & turmeric.
Heat 1 tbsp of oil.
Fry the egg plant cubes till they become soft.
Remove from the pan.
Heat another tbsp of oil & fry the fishes till they become crispy.
Remove from pan.
Heat rest of the oil.
Fry the boris till they become golden.
Remove the boris & temper the chopped garlic.
Add shaak,salt,sugar,chopped chilli & cook for 5 mins or till the shaak is boiled.
Add kasundi & fish & cook till the water dries off.
Add poppy seeds & cook for a min.
Serve it hot with steamed rice.
Laal shaak(Red Amaranth):2 cups
Egg plant:1 cup,cut into cubes
Small fish:10-12 pieces,I used Mourola
Lentil dumplings(Bori):1/2 cup
Chopped green chilli:1-2
Chopped garlic:1 tsp
Kasundi:1 tsp
Poppy seeds:1/2 tsp
Turmeric:1/4 tsp
Salt to taste
Sugar:1 tsp
Mustard oil:4 tbsp
Method:
Rub the egg plant cubes with salt & turmeric.
Heat 1 tbsp of oil.
Fry the egg plant cubes till they become soft.
Remove from the pan.
Heat another tbsp of oil & fry the fishes till they become crispy.
Remove from pan.
Heat rest of the oil.
Fry the boris till they become golden.
Remove the boris & temper the chopped garlic.
Add shaak,salt,sugar,chopped chilli & cook for 5 mins or till the shaak is boiled.
Add kasundi & fish & cook till the water dries off.
Add poppy seeds & cook for a min.
Serve it hot with steamed rice.
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