Begun ar kumro diye maacher mathar jhal

Name: Begun ar kumro diye maacher mathar jhal
Yield: 3 servings
Cuisine: Indian
Ingredients: 100 gm brinjal diced in small cubes; 100 gm pumpkin dices in small cubes; 100 gm potatoes diced in small cubes; 1 small onion sliced lengthwise; 1 tomato chopped coarsely; 3-4 green chillies, as per taste; 1 teaspoon yellow mustard, you can also use the black mustard; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/4 rohu fish head; 2 tablespoon mustard oil to fry the fish head; 1 tablespoon mustard oil for the gravy; to taste Salt; as needed Coriander leaves for garnish

Ananya Ghosh @anan_17091990

Kolkata, West Bengal

This recipe combines together the humble flavours of pumpkin and brinjal with delectable flavors of fish head and mustard. Once you eat it you'll definitely give it a try again.

Ananya Ghosh @anan_17091990

Kolkata, West Bengal

This recipe combines together the humble flavours of pumpkin and brinjal with delectable flavors of fish head and mustard. Once you eat it you'll definitely give it a try again.

Saved

Ingredients

3 servings

100 gmbrinjal diced in small cubes
100 gmpumpkin dices in small cubes
100 gmpotatoes diced in small cubes
1small onion sliced lengthwise
1tomato chopped coarsely
3-4green chillies, as per taste
1 teaspoonyellow mustard, you can also use the black mustard
1 teaspoonturmeric powder
1 teaspoonred chilli powder
1 teaspooncumin powder
1 teaspooncoriander powder
1/4 rohu fish head
2 tablespoonmustard oil to fry the fish head
1 tablespoonmustard oil for the gravy
to tasteSalt
as neededCoriander leaves for garnish

Saved

Steps

1

At first wash the fish head and remove any scales from it. Drain the water and let it air dry. Then smear the fish with turmeric and salt. Let it rest for 5 minutes.
2

Heat two tablespoons of mustard oil in a pan till it's smoking. Shift the flame to medium and add the fish head. Fry it till it gets crisp golden brown. Remove from the pan and set aside.
3

To that same pan, add one tablespoon of mustard oil. Heat it on medium flame. Slit two green chillies and add to the pan. After one minute, add sliced onions. Fry them till they are golden in colour. Don't over fry, as they might get bitter.
4

After the onions are done, add the diced vegetables and fry them on medium flame for five minutes. Keep an eye on them so that they do get burnt. After five minutes, add the powdered spices and some water, wait till the raw smell of the spices is gone.
5

Once the spices are done, add the mustard paste and fry again for two to three minutes. After that add 1 ½ cups of water and salt. Cover and simmer on medium flame till the vegetables are done. Mash a few pieces of the vegetables for a thick consistency.
6

At this stage, add the fish head and break it in the pan with the help of a spatula. Let it get mixed properly with the vegetables.
7

At last, add coarsely chopped coriander leaves. Cheak the seasoning and add salt and sugar as per taste.
8

Remove from the pan and serve hot with steaming hot rice.