Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
5-6 pieces pabda fish; 5-6 dried lentils dumplings/bori; 1 medium-sized brinjal/aubergine/eggplant (250 gm) cut into four pieces (lengthwise); 4 green chilies (slitted); ½ tsp ginger paste; 1 tsp mustard oil.



Spices:

  • ½ tsp nigella seeds/kalonji
  • 11/2  tsp turmeric powder
  • ½ tsp cumin powder/paste
  • salt to taste.  

Steps:
  1. Marinate the fish and brinjal/eggplant/aubergine one by one with ½ tsp  turmeric powder and ½ tsp salt (rub each side of the fish with salt and turmeric powder). Leave it for 10 minutes.
  2. Heat oil in a pan. Fry the dumplings/bori till golden brown and keep aside.
  3. Fry the brinjal/aubergine/eggplant pieces till light brown and set aside.
  4. Fry the fish for 2 minutes (1 minute for each side). Keep aside.
  5. Temper the same oil ( add more if needed) with nigella seeds/kalonji.
  6. When the aroma comes out, add the ginger paste and fry for a minute.
  7. Add turmeric powder, salt and green chilies. Fry for a minute.
  8. Add 3 cups of warm water and bring it to boil.
  9. Add brinjal/eggplant/aubergine, fried fish and lentil dumplings/bori.
  10. Add cumin powder/paste and cover it. Cook in medium flame for about 3-4 minutes.
  11. Spread 1 tsp mustard oil and turn off the heat.
  12. Serve hot with plain rice.
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