Choto Maacher Chorchori (Small Fish Stirfry)

Ingredients

  • 250 gm small fish
  • 1 tsp panch phoran
  • 2 slit green chillies
  • 3-4 cloves of garlic, crushed
  • 2 medium potatoes, cut in thin long pieces
  • 2 onions, thinly sliced
  • 2 tomatoes, cut lengthwise
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Chopped coriander leaves
  • 4 tbsp mustard oil
  • Salt to taste

Method –

  • Heat mustard oil in a kadhai
  • Fry the fish and set aside
  • In the same oil, add panch phoran and green chillies
  • Add garlic and sauté for 1 minute
  • Add onions and fry till translucent
  • Add potatoes, cover and fry till half done
  • Add the spice powders and salt to taste
  • Sauté till the spices are cooked
  • Add the tomatoes and fish
  • Cover and cook on low heat for 5-7 minutes
  • Garnish with chopped coriander leaves

Charchari (Bengali Mixed Vegetable Dish)

Ingredients

  • 2 cups potatoes
  • 3 cups brinjal
  • 3.5 cups pumpkin
  • 3.5 cups ridge gourd
  • 1/2 cup pointed gourd
  • 2 slit green chillies
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 1 tsp panch phoran
  • 2 tsp sugar
  • Salt to taste
  • 4 tbsp oil
  • 8-10 boris

For the Mustard Paste –

  • 2 tbsp yellow mustard seeds, soaked in water
  • 1 green chilli
  • Pinch of salt

Method –

  1. Wash and chop the vegetables in almost equal size.
  2. Make the mustard paste and set aside
  3. Steam the vegetables in a kadhai with the mustard paste and 1/2 tsp turmeric powder. Do not add water. Cook the vegetables till done.
  4. Heat oil in a kadhai
  5. Temper with panch phoron, asafoetida powder, green chillies.
  6. Once the spices pop, add the steamed vegetables
  7. Sauté and add sugar and salt. Mix well.
  8. Cook without stirring till the water dries out.
  9. Crumble the fried boris on top of the cooked vegetables