Tangra Maachher Chorchori (Tangra Maachh Cooked with a Medley of Vegetables)
Tangra maachher chorchori. Gorgeous Tangra Maachh. A medley of vegetables. A splutter of kalonji. The fire of chillies. A generous drizzle of mustard oil. To go with piping hot rice.
Ingredients
- 7-8 small sized tangra maach
- 1/2 small eggplant cut into medium sized cubes
- 50 g pumpkin cut into medium sized cubes
- 1 radish cut into medium sized cubes
- 1 jhinge or ridgegourd peeled and cut into medium sized cubes
- 5-6 sheem or flat beans halved
- 1 big onion roughly chopped
- 1 tomato finely chopped
- 3-4 green chillies slit
- 2 tsp mustard paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp kalonji or nigella seeds
- 1/4 cup coriander leaves finely chopped
- 2.5 tbsp mustard oil
- salt to taste
Instructions
- Heat a little oil in a frying pan, fry the eggplant cubes. Keep aside on kitchen absorbent towel.
- Marinate the fish with salt, a pinch of turmeric and 1 tsp of mustard oil. (The mustard oil ensures the fish doesn't splutter naughtily when dipped in hot oil ? ) Heat 1 tbsp mustard oil in a frying pan and lightly fry the fish (Please don't over-fry as the fish can get stiff). Keep aside.
- Add the remaining oil to the same pan, when smoking hot, throw in the kalonji, allow the seeds to splutter. Add the chopped onions. Fry till golden brown.
- Now throw in the pumpkins and radish. Saute for a couple of minutes.
- Sprinkle the turmeric powder, red chili powder and salt, add the green chillies, give it a hearty stir. Cover and cook over a medium flame for another 5-7 minutes.
- Now add the ridgegourd, sheem and fried eggplant cubes. Splash a little water as and when needed if it is getting a bit too dry and threatening to stick to the bottom of the pan. Cook till the vegetables are tender.
- Add the fried fish, mustard paste, toss gently. Adjust seasonings and cook for a final 4-5 odd minutes over a low flame.
- Finish with coriander leaves. Serve hot with rice.