Begun ar kumro diye maacher mathar jhal
Begun ar kumro diye maacher mathar jhal

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, begun ar kumro diye maacher mathar jhal. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Begun ar kumro diye maacher mathar jhal is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Begun ar kumro diye maacher mathar jhal is something which I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Begun ar kumro diye maacher mathar jhal. This recipe combines together the humble flavours of pumpkin and brinjal with delectable flavors of fish head and mustard. Alu Begun diye Rui Macher Jhol

To begin with this recipe, we have to prepare a few components. You can have begun ar kumro diye maacher mathar jhal using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Begun ar kumro diye maacher mathar jhal:
  1. Take 100 gm brinjal diced in small cubes
  2. Get 100 gm pumpkin dices in small cubes
  3. Take 100 gm potatoes diced in small cubes
  4. Prepare 1 small onion sliced lengthwise
  5. Take 1 tomato chopped coarsely
  6. Make ready 3-4 green chillies, as per taste
  7. Prepare 1 teaspoon yellow mustard, you can also use the black mustard
  8. Prepare 1 teaspoon turmeric powder
  9. Take 1 teaspoon red chilli powder
  10. Take 1 teaspoon cumin powder
  11. Take 1 teaspoon coriander powder
  12. Get 1/4 rohu fish head
  13. Get 2 tablespoon mustard oil to fry the fish head
  14. Make ready 1 tablespoon mustard oil for the gravy
  15. Take to taste Salt
  16. Prepare as needed Coriander leaves for garnish

Then we ate a big traditional meal which included the Chaal Kumro diye Muger Dal and Macher Jhal among the other things. We talked and giggled, rummaging memories and days of our close knit childhood days. begun diye macher jhol. bhaja masala crusted salmon. morola macher jhal. Chalkumro pata die Chingri macher Bati Tarkari (Prawns steamed with Mustard and Ash gourd That day my family had it with macher dimer bara (fish roe fritters), aam dal (Red lentil soup with raw ur blog is a store house of authentic bangla recipe. amar eshei ei shob dida ar ma r khabar dekhe khide. Macher Matha Diye Mung Dal - Yellow Lentil with Fish Head.

Steps to make Begun ar kumro diye maacher mathar jhal:
  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.

The missing part was home cooked food - warm rice with moog dal and begun bhaja (aubergine fries) and tilapia jhal. Whether its psychological or just that your taste buds are used to the food you have grown up with, nothing beats. Poi saag kumro diye jhinge is a traditional Bengali side dish recipe. Prawns are cooked with poi saag / pohi shaak and pumpkin along with spices and is served with rice. Usually in Bengali household, we have a full course meal for alsmot daily basis.

So that’s going to wrap this up with this special food begun ar kumro diye maacher mathar jhal recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!