Alu-begun o daler bori diye tangra maachher jhol/Tangra cooked with potatoes, brinjal and dried lentil dumplings
“Macher Jhol” is a soupy broth which is an essential part of Bengali cuisine that is not only tasty but also quite good for health. Macher Jhol can be made with various types of fish. This recipe is made with Tangra Mach. The best part of the dish is that it has various vegetables so you get a healthy dose of vegetables and fish. The addition of bori, which are lentil dumplings, elevates the dish. If there is something called “Soul Food” then this recipe definitely falls under that category. So try it to feel content preparing and having this dish with plain steamed rice.
Ingredients:
- Tangra fish
- Potatoes
- Brinjal
- Bori/dried lentil dumplings
- Garlic paste
- Mustard paste
- Poppy seed paste
- Salt
- Turmeric powder
- Green chillies (slit)
- Kalo jeere/ Nigella seeds
- Mustard Oil
Preparation:
- Cut the potatoes in long, medium sized chunks (like you do for ‘machher jhol’).
- Cut brinjals into big chunks.
- Fry the dried lentil dumplings and keep aside.
- Rub salt and turmeric on the fish, fry and keep aside.
- Fry the brinjals smeared with salt and turmeric and keep aside.
- In the same oil, add kalo jire/ nigella seeds for tempering.
- Add the potatoes and fry till they turn lightly red.
- Now add salt, turmeric, garlic paste and keep frying.
- Next add mustard paste, a little poppy seed paste and fry till the masala is cooked.
- Add water.
- Add the dried lentil dumplings.
- Cover and cook till the potatoes and dried lentil dumplings are fully cooked.
- Now add the fish, fried brinjals, and a few slit green chillies.
- Take it off the flame when the gravy is thick.